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Roasted broccolini with Tahini dressing

As the weather turns colder our bodies crave warmer and more satisfying dishes. This side falls in the category of richer wintery food without being kind and nourishing to the body. The broccoli, charred to perfection is enhanced with the creamiest tahini dressing and the sweet/sour touch of the cherries, don’t leave them out! They take a good dish to a great level.

I love to serve it with a vegetable soup and crusty sourdough but its a perfect side for fish, your favourite roast or a compliment of a vegetarian table.


Serves 4

400 gr broccolini, washed and trimmed into small florets (stems and leaves included)

2 Tbsp olive oil

Salt and pepper

pinch of chilli flakes

2 medium garlic cloves, finely sliced

1 Tbsp white sesame seeds, toasted

1/2 cup dried tart cherries

Coriander leaves

1 lime, juice


1/4 cup tahini

2 Tbsp. rice vinegar

1 Tbsp. + 1 tsp. tamari sauce

1 tsp. raw sugar

1 tsp. toasted sesame oil

2-3 Tbsp. water

1 piece ginger (2 cm), peeled, finely grated


Make the dressing first mixing all ingredients, except for water. Add one tablespoon of water at a time mixing and tasting. You might find one is enough if you want a punchy and thick dressing, otherwise add 2 or even 3. Set aside.

Preheat the oven to 220C.

In a large bowl mix broccoli with olive oil, salt and pepper and chilli flakes, toss to cover all the florets and roast in the oven for 18-22 min, I like mine crunchy so I go for the shorter time. 3 minutes before the time is done add the sliced garlic and mix briefly with the hot broccoli. Finish baking,

To assemble:

In a round platter spoon a base of tahini dressing, arrange the broccoli over it and top with cherries, coriander and sesame seeds. Squeeze the lime just before serving.


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