Roasted broccoli with hazelnut, tomato sauce and tahini
by
This quick and delicious vegan broccoli dish is fantastic if you're looking for an easy weeknight meal. Tomato and tahini is a combination we absolutely love, and the additional of balsamic vinegar brings extra depth and sweetness that lifts everything. Throw in the earthy crunch of roasted hazelnuts and this is a deeply satisfying meal. This is one of our favourite summer vegan recipes – click the link for more.
Ingredients
Tomato sauce
- 2 broccoli
- 1 medium onion
- 1 stick of celery
- 1 small carrot
- 4 garlic cloves , roasted
- 1 tbsp of tomato purée
- 1 tin of chopped tomatoes
- 200ml of vegetable stock
- 2 tbsp of balsamic vinegar
Tahini dressing
- 100g of tahini
- 75ml of lemon juice
- 1 garlic clove
- salt , to taste
- white pepper , to taste
Garnish
- 100g of blanched hazelnuts
Method
1
Preheat your oven to 180ºC/gas mark 4
2
Start by preparing your tomato sauce – pour a splash of oil into a saucepan and sweat your diced onion, celery and carrot over a medium heat with a good pinch of salt for around 20 minutes. Stir every now and then, you want the vegetables to be soft and caramelised, no burnt bits!
3
Meanwhile, pop 5 cloves of garlic (skin on) in the oven with your hazelnuts. Roast the two together until the the garlic is soft and the hazelnuts are golden brown and shiny – the former should take about 15 minutes, and the latter between 5-10 minutes. Set them aside separately when they're ready, and turn your oven up to 220ºC
4
Add tomato purée to your sweated vegetables and cook it out for a minute, then all but one clove of the roasted garlic (skin removed), tinned tomatoes, balsamic vinegar and vegetable stock. Give the sauce a stir, bring to the boil then put a lid on the pan and simmer for 30 minutes – feel free to take the lid off after if the sauce needs to reduce a bit more
5
Peel the stalk of your broccoli and remove the woody bottom, but keep as much of the stalk as possible. Now cut your broccoli into long florets, and toss these in olive oil, salt and pepper. Tip the florets into a roasting tin and roast in the oven for 15 minutes, until the florets start to turn golden and crispy
6
To make the tahini dressing, mix the tahini and lemon juice with the remaining clove of roasted garlic and a pinch of salt. The mix will go very thick when the lemon and tahini mix, just loosen gently with water until you have a nice drizzling consistency, and season with more salt, lemon juice and white pepper to taste
7
To serve, ladle the tomato sauce into the bottom of a shallow bowl, and top with a generous bundle of roasted broccoli florets. Top with crushed hazelnuts and a good drizzle of tahini dressing
Discover more:
Go to Comments
Roasted broccoli with hazelnut, tomato sauce and tahini
