Chargrilled Broccoli with Green Tahini Sauce
Created by Natalie Seldon, @prettyediblestylist
Pre-heat your oven to 390°F and blanch the broccoli in boiling hot water for 5 minutes. Drain, then toss the broccoli in the oil, cumin seeds and TABASCO® Green Sauce and season with salt & pepper.
Spread out in a single layer on a lined baking tray (along with the garlic cloves if using) & bake for 20-25 minutes, or until the broccoli is slightly charred & tender.
Meanwhile, make the green tahini sauce. Plunge the parsley into the boiling water and allow to sit for 2 minutes, or until wilted and bright green. Use a slotted spoon to transfer the parsley to an ice bath, then drain and discard the water.
In a blender, add the blanched parsley, 4 tablespoons cold water and extra virgin olive oil. Blend on medium to high until smooth and you have a creamy sauce (add a little more water if it's still too thick, you want to be able to drizzle the sauce) Add a few dashes of TABASCO® green sauce and season to taste.
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You will need:
Green Jalapeño Sauce
Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.