Chargrilled broccolini with green tahini

Chargrilled broccolini with green tahini

Elisa Watson

This is perhaps the most versatile side dish you’ll ever make. Not only is it super healthy and dairy-free, but it can be served with just about anything. It’s great on a grazing table, as a salad or on its own. At Miss Ruben we add roasted almonds to the broccolini before topping it with the chili and garlic oil.


Quantity Ingredient
4 bunches broccolini
4 tablespoons olive oil
4 garlic cloves, finely sliced
1 red chilli, halved, seeded and finely sliced
sea salt and freshly cracked black pepper, to taste

Green tahini

Quantity Ingredient
1 cup Tahini dip
15g coriander (cilantro) leaves
10g mint
10g flat-leaf (italian) parsley
sea salt, to taste
lemon juice, to taste


  1. Fill a large saucepan with salted water and bring to the boil. Add the broccolini and blanch for 30 seconds. Drain and pat dry with paper towel.
  2. Heat a chargrill pan or barbecue chargrill plate until hot. Sear the broccolini on each side for 30 seconds, or until slightly charred.
  3. Heat the oil in a frying pan over medium–high heat. Fry the garlic and chilli for 1 minute. Remove the pan from the heat and allow the garlic and chilli to keep cooking in the residual heat.
  4. To make the green tahini, combine the tahini dip and herbs in a food processor or blender, and blend until smooth and creamy. Check the seasoning, and add salt and lemon juice if necessary. If the mixture is too thick, mix in a couple of tablespoons of cold water to loosen.
  5. To serve, spoon the tahini onto a platter, top with the chargrilled broccolini and scatter with the chilli and garlic. Season with salt and pepper to taste.
Jewish cooking
Chicken soup
Yom kippur
Dinner party
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