Roasted Broccoli with Green Tahini and Spicy Panko

PANKO INGREDIENTS

1 teaspoon olive oil

1 large clove of garlic, smashed (optional)

Big pinch of red chili flakes

Sea salt

3 tablespoons panko (or use gluten-free breadcrumbs to make gf)

Zest from a lemon

GREEN TAHINI INGREDIENTS

1/4 cup tahini

Handful of herbs such as parsley, cilantro, mint, dill, and/or basil

Juice from 1/2 lemon

1-2 cloves of garlic

1/2 teaspoon sea salt

1/4 tsp pepper

2-3 tablespoons ice water

BROCCOLI INGREDIENTS

2 heads of broccoli

Olive oil

Sea salt

1 lemon, sliced into rounds

METHOD

1. Prepare the panko. Heat up 1 teaspoon of oil in a pan for a minute and then add the garlic and chili flakes. Let the oil infuse for two minutes on low-medium heat. Remove the garlic and set to the side (you will add it to the tahini sauce). Then, add the panko to the pan and toast until golden brown, stirring often to prevent burning. Once golden, mix in the lemon zest. Remove from the heat and set to the side.

2. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.

3. Cut off 1 inch from the bottom of each broccoli stem and carefully trim the outer layer of the stem. Then, cut the florets into 2-3 steaks. Place on the baking sheet along with the lemon slices. Drizzle with olive oil and season with salt. Toss well and spread in an even layer. Roast in the oven for 20 minutes.

4. While the broccoli roasts, prepare the tahini sauce. In a blender, combine tahini, herbs, lemon juice, garlic, salt, pepper, and 2 tablespoons of ice water. Blend until smooth. If the tahini is too thick, add another tablespoon (the tahini will thicken as it sits). Taste and adjust for seasoning. Pour into a jar or airtight container.

5. Once the broccoli is done roasting, broil for 2-3 minutes. Remove from the oven.

6. Time to assemble! Arrange broccoli and lemon slices on a plate. Drizzle with the tahini and top with the panko. Enjoy!