Grilled purple sprouting broccoli with Tahini dressing

by Hugh Fearnley-Whittingstall
Grilled purple sprouting broccoli with Tahini dressing

Ingredients

Char-grilling produces lovely caramelised patches on the broccoli and a delicate bitterness from the leaves, though you could also serve this delicious dressing over steamed or boiled broccoli that you've first dressed with olive oil, salt and pepper. This recipe gives you more dressing than you'll need – keep it in the fridge for a couple of days and use it on salads or on more PSB! Serves two to three as a first course

200g purple sprouting broccoli
2 tbsp extra-virgin olive oil, plus extra to serve

For the dressing
½ clove garlic, crushed with a little salt
2 tbsp light tahini (stir well first)
½ lemon, zest finely grated, juiced
½ orange, juiced
½ tsp clear honey
Sea salt and freshly ground black pepper
1 tbsp olive oil

Directions

For the dressing, put the garlic in a small bowl with the tahini, lemon zest and juice, orange juice, honey and a grind of black pepper. Stir well – it may thicken and go grainy or pasty, but don't worry. Thin down by whisking in water, a tablespoon at a time, till the dressing has a creamy, trickling consistency. Gently stir in the oil and season to taste.

Trim the broccoli, removing any tough ends; slice any thicker stems (ie, those of 1cm or more in diameter) lengthwise. Steam over boiling water for three minutes, until just starting to soften but not fully tender. (Alternatively, cook in boiling water for four minutes, until not quite tender, then drain well.) The broccoli will be cooked further in the grill pan, so you want it under-done at this stage.

Put two tablespoons of olive oil and some salt and pepper into a bowl. Add the broccoli, toss it in the seasoning and oil. Heat a ridged cast-iron grill pan over a high heat. When hot, add the broccoli and sear for five to seven minutes, turning from time to time, until tender and patched with dark brown char marks. Transfer to a warm dish, trickle over some of the dressing, add a little more salt and pepper, and an extra dash of olive oil, and serve.

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