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Grilled Broccolini with Lemon Tahini Dressing
Grilled Broccolini with Lemon Tahini Dressing
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Grilled broccolini with a delightful mix of textures and flavors. Sure to impress your guests - make extra!
Ingredients:
  • 4 heaping tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, finely minced
  • 5 to 7 tablespoons (75 to 100 milliliters) ice cold water
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 5 tablespoons (50g) raw pine nuts
  • 14 ounces (400g) broccolini
  • 1 tablespoon olive oil
  • 1 cup fresh pomegranate arils, from 1 large ripe pomegranate
  • A good handful of flat leaf parsley, chopped
  • Aleppo pepper flakes, for garnish (optional)
Instructions:
  • Prepare the dressing by combining tahini, lemon juice, and garlic in a medium bowl. Slowly whisk in 5 tablespoons of ice cold water until you achieve a smooth, thin, and creamy consistency. Add more water if necessary. Season the dressing with 1/2 teaspoon each of salt and black pepper, mix thoroughly, and chill in the refrigerator until needed. The dressing can be stored for up to 3 days in the fridge when covered.
  • Preheat the grill for direct high-heat grilling: For a charcoal grill, ignite a small pile of coals—just a couple handfuls are sufficient as no additional items are being grilled. Arrange the lit coals on one side of the grill. For a gas grill, set one burner to high heat.
  • Toast the pine nuts: Place the pine nuts in a heatproof pan without plastic or wooden parts. Grill them over the fire or on the stovetop over medium-high heat for 2 to 3 minutes, stirring occasionally until golden brown. Transfer to a dish and set aside.
  • To grill the broccolini, coat it in olive oil and season with 1/2 teaspoon salt. Arrange the broccolini perpendicular to the grill bars over high heat. Cook for 8 to 10 minutes, turning occasionally, until charred yet still crisp. Trust your eyes over exact timing due to variations in fire intensity.
  • To serve, place the grilled broccolini on a plate, generously drizzle with dressing (stir if needed), and top with pomegranate seeds, toasted pine nuts, parsley, and Aleppo pepper flakes. Serve while warm and feel free to share your feedback!

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