Charred Broccoli Salad

Ingredients1 large head broccoli, about 750 grams (1 2/3 pounds)

Olive oil for cooking

2 good handfuls chopped fresh herbs: cilantro, chervil, chives, and flat-leaf parsley all good choices

1 rounded tablespoon tahini (sesame paste, available from natural food stores and Middle-Eastern markets)

1 tablespoon lemon juice

1 ripe avocado, diced

Fine sea salt

Freshly ground black pepper

Preheat the oven to 200°C (400° F).

Cut the broccoli into even-sized florets. Peel off any tough part on the stem, cut it lengthwise into four long logs, and slice not too thinly.

Put the broccoli on a rimmed baking sheet, drizzle generously with olive oil, sprinkle with 1/4 teaspoon salt, and toss well to coat (it works best if you just use your hands). Insert into the oven and roast for 30 minutes, until charred at the edges.

While the broccoli is roasting, prepare the dressing. Put the herbs, tahini, lemon juice, and 1/4 teaspoon salt in a medium bowl.

Stir with a fork to combine, and add a little fresh water, teaspoon by teaspoon, stirring all the while until you get a creamy but not too thick dressing. Taste and adjust the seasoning.

When the broccoli is cooked, transfer to the bowl, add the avocado, and toss to combine. Taste and adjust the seasoning again.

Sprinkle with black pepper and serve. This is great when freshly made, but it can also sit at room temperature for a little while, or get packed for lunch and refrigerated.


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