Purple Sprouting Broccoli With Caper Basil Tahini Sauce


Charred purple sprouting broccoli with caper basil tahini sauce is a simple spring vegetable recipe with purple sprouting broccoli and an easy to make tahini sauce that’s elevated with garlic, lemon, capers and basil, topped with some toasted sunflower seeds for crunch.

For Broccoli – Purple sprouting broccoli – Avocado oil – Sea salt



Trim any thick woody ends off the broccoli and use a vegetable peeler to peel away the outer most layer of the stemmy part of the stalk so they’re all relatively similar in size // thickness.

Bring a large pot of salt water to a boil and preheat oven to broil on high.

Add broccoli to the boiling water and cooking for 3 minutes (less if they’re very thin stalks). Remove to a colander and run cold water over them or immerse in an ice bath immediately to stop the cooking.

Thoroughly pat dry using paper towels. Drizzle with avocado oil and a few big pinches of sea salt and toss to coat.

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