Another tasty tip of cooking vegetables is roasting them. We are all used to see carrots, cabbage, onions and other gorgeous veggies in a soup, and most of the time - I'm sure - it's an over boiled soup, there is no surprise no one would love to eat those. My advise is to start with roasting - it's incredible how widely the taste of vegetables opens up when you put them in the oven.
Today's recipe combines both these tips - we have a beautiful dip and roasted broccoli. Tahini dip is an awesome way to enrich any vegetable dish. It's rather fatty but it contains only useful unsaturated fats, tahini itself is one of the top 10 fatty but necessary products for human body. So I promise, it's vegetable and it's tasty.
Gorgeous Roasted Broccoli with Tahini Dip
Ingredients (serves 2):
1 medium broccoli head
10 garlic cloves
toasted sesame seeds for garnishing (optional)
For tahini dip:
1 heaped tablespoon tahini paste
2 garlic cloves
60 ml water at room temperature
juice of half a lemon
1 teaspoon sea salt
freshly ground black pepper
Preheat the oven to 200ºC.
With the tip of your knife cut off the smaller stalks of broccoli from the larger central stalk, remove whole florets and then slice them into same sized pieces for even cooking.
Peel and wash the garlic cloves and add them to broccoli.
Toss the vegetables with some olive oil and sea salt and lay on a baking tray.
Roast your broccoli and garlic for 25 minutes.
To make tahini finely chop your garlic and mix it with all the other ingredients. Done!
Lay roasted broccoli and garlic on plates, sprinkle with toasted sesame seeds and drizzle with tahini. Put the bowl with tahini dip beside and dig in!