Broccoli salad with roasted peppers and tahini dressing
|pepper — yellow|
|75 ml||fresh chillies — 573|
|30 ml||tahini paste|
|2,5 ml||garlic — cloves|
Heat your oven to the maximum heat possible, place the red and yellow pepper on a baking tray, lower the temperature of your oven and roast at 220°C for 15–25 minutes, until the skin of the peppers has gone black and soft.
Remove from the oven, place in a plastic packet to steam for about 20 minutes, then peel the skin off and deseed the peppers.
Rinse lightly to remove excess burnt skin, slice into strips and place in a bowl to rest with a generous glug of olive oil until it’s ready to be plated.
In a medium-size pot, bring about 2 liters of water to the boil and once boiling, add the broccoli florets and blanch for about 1 minute.
Strain into a colander and cool in the fridge until you are ready to mix all the ingredients together.
Place the raw tahini paste into a big bowl, add one cup of water and 15ml (1T) of lemon juice, salt and garlic, and stir until the two emulsions come together into a beautiful smooth liquid. Keep adding more water or lemon juice depending on the consistency you prefer – ideally you want the tahini to have a thick but loose consistency that will drizzle well over the broccoli and stick slightly to the ingredients.
Salt, freshly ground black pepper, handful of chopped parsley,handful of chopped dill,2 spring onion stalks juice and zest of 1 whole lemon, extra for garnish 5ml sumac.
In a large bowl, add the broccoli, olive oil, salt, black pepper, herbs, spring onion, lemon juice and zest, and mix very well. Plate the broccoli mix onto a flat dish and spread out evenly. Drizzle most of the tahini dressing generously all over, add the roasted pepper ribbons and drizzle with the rest of the tahini. Finish off with more drizzles of olive oil and lemon zest for a fresh smell. Sprinkle with sumac and serve.