Tenderstem® Purple Broccoli and sumac onion salad with tahini dressing
- Side
- 4
- 25 minutes
Tenderstem® Purple Broccoli is perfect for quick cooking so it retains its freshness and vivid purple colour. Enjoy it griddled and served with sharp sumac onions, a creamy tahini and lemon dressing and garnished with feta, pomegranate seeds and parsley. A delicious side dish as part of a wider spread (or a quick lunch!). Tenderstem® Purple Broccoli is exclusively available at Ocado Online and select M&S stores.
Ingredients
Metric
Imperial
- 300g of Tenderstem® Purple, trimmed
- 2 tbsp of olive oil
- 60g of feta, crumbled, to serve
- 50g of pomegranate seeds, to serve
SUMAC ONIONS
- 2 red onions, very finely sliced, ideally on a mandoline
- 2 tsp sumac
- 1 tsp pul biber chilli flakes
- 1/4 lemon, juiced
- 1 bunch of flat-leaf parsley, finely chopped
TAHINI DRESSING
- 40g of tahini
- 1/4 lemon, juiced
- 1 garlic clove, finely grated
- 1 tbsp of olive oil
Equipment
- Mandoline
- Cooking weight/burger press or weight
Method
For the sumac onions, in a bowl, toss the sliced red onion with 1 tsp of the sumac, the pul biber, the lemon juice, most of the parsley (save some for garnishing the dish) and a pinch of salt. Set aside to soften
- 2 red onions, very finely sliced, ideally on a mandoline
- 1 tsp sumac
- 1 tsp pul biber chilli flakes
- 1/4 lemon, juiced
- 1 bunch of flat-leaf parsley, finely chopped
Meanwhile, preheat a griddle pan on a high heat
Toss the broccoli with the olive oil and a pinch of salt. Griddle for 3-4 minutes (you can use a chef’s press to weigh them down if you have one), until lightly charred but retaining bite, turning regularly. Set aside
- 300g of Tenderstem® Purple, trimmed
- 2 tbsp of olive oil
For the tahini dressing, in a small bowl whisk together the tahini, lemon juice and garlic until thickened. Gradually whisk in a little cold water, a tablespoon at a time, until smooth and a drizzling consistency. Stir in the olive oil and season to taste with salt
- 40g of tahini
- 1/4 lemon, juiced
- 1 garlic clove, finely grated
- 1 tbsp of olive oil
Arrange the sumac onions across the base of a large platter. Top with the broccoli and drizzle over the tahini dressing. Garnish with the feta, pomegranate seeds and remaining parsley
- 60g of feta, crumbled, to serve
- 50g of pomegranate seeds, to serve
Brought to you by Tenderstem®
Brought to you by Tenderstem®
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