2 broccoli heads
1 Tbsp fennel seeds
1 Tbsp cumin seeds
2 Tbsp sesame seeds
2 Tbsp sunflower seeds
½ C fresh torn herbs (mint, basil, parsley)
1 Tbsp tahini
2 Tbsp plain yoghurt
1-2 cloves garlic, finely chopped
squeeze ½ lemon
salt and pepper to taste
Great seasonal produce (gotta throw this asparagus on there too), some reliable extras from the pantry and a ripe avocado. Warm weather salads are coming back and this chargrilled broccoli and avocado salad is simple but packs a punch. Charring broccoli with the other veggies, so that it’s blackened in parts but still green and crunchy, is a revelation. Enjoy.
Cut the broccoli into chunky florets and wash well. Add these to a large mixing bowl, together with the zucchini or asparagus, also sliced quite thickly. Coat well with olive oil and season with salt and pepper. Use a really hot cast iron frypan or griddle or barbecue to char the green veggies – get it nice and hot and then make sure the broccoli and zucchini chunks are lying on the surface enough so that they slightly blacken and get that lovely grilled flavour. As they are almost done, add the whole spices to the pan and stir a little before taking off the heat.
Combine the dressing ingredients and test the seasoning, you may like more tahini or to omit the yoghurt entirely thinning the tahini with a little water. As always, feel free to make the dressing your own using this as a guide. Top the grilled veggies with the avocado, plenty of fresh herbs, and serve with dressing on the side or drizzled over the top.