Roasted Broccoli Salad with Tahini Dressing
#100daysofcooking, Recipes

Day 30: Broccoli salad becomes a tahini treat


Roasted Broccoli Salad with Tahini Dressing


Tahini is a weird one.

Described as “the Middle Eastern answer to peanut butter,” tahini is a thick paste made from sesame seeds. It is used as a flavouring agent in many Mediterranean, mideast and North African dishes.

So far, so good.

The jar we’ve had kicking around is of Greek origin. It’s kind of beige and — like many natural nut or seed butters — the oil and the paste tend to separate, requiring some vigorous stirring to bring it back to a smooth, usable form.

In other words: not all that appetizing to look at and a lot of work to boot.

But there it is in the fridge, and here I am with my 100 days of kitchen castoffs project.

The tahini was purchased, if I recall correctly, to make a dressing for a broccoli and cucumber salad. While I can’t locate that particular recipe, there are plenty others out there, many of them using roasted broccoli, which is something I love but don’t do nearly often enough.

I ended up using this recipe from Naturally Ella as the baseline for my salad, then freestyled the ingredients to fit with what I had available.

Result? Crunchy, savoury with a nicely-noticeable nutty flavour.

And just like that, tahini goes from weird to quite wonderful.

Kitchen castoff used

Tahini

Tahini (a paste made from sesame seeds) flavours the dressing for this salad made with roasted broccoli and onions, iceberg lettuce, pumpkin seeds and feta.
Tahini (a paste made from sesame seeds) flavours the dressing for this salad made with roasted broccoli and onions, iceberg lettuce, pumpkin seeds and feta.

This is how we did it

Ingredients

Dressing

  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp honey

Salad

  • 2 cups broccoli florets. (My broccoli was getting a bit old, so I blanched it first)
  • 2 cups cut or torn lettuce. (I used iceberg, which holds up well to the thickness of the dressing)
  • 1/2 cup red onion, sliced
  • 1 – 2 tbsp olive oil
  • 1/4 cup feta cheese, chopped
  • 2 – 3 tbsp pumpkin seeds, toasted

Preheat oven to 400 degrees. Combine the broccoli (blanched, if you are doing that step) and onion with the olive oil on a baking sheet. Give a good shake of salt and pepper. Bake in the oven for 25 to 30 minutes, until the edges of the broccoli look a bit charred.

When the broccoli is cooked, add it and the onion to the lettuce, and mix in the cheese and toasted pumpkin seeds.

To make the dressing, combine the ingredients in a jar and shake well to mix. Pour a tablespoon or more over the salad and toss thoroughly to mix it in.


Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.

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