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Cooking 101
Packed with hearty veggies, the star of this dish is the charred broccoli. It's tender and crunchy, and the little bits of almost-burnt florets go so well with the honey/soy/tahini/lime dressing.
Chef Tip: The key to a good char is confidence. Don’t shy away from the oil in the toss and make sure your grill or oven is super duper hot.
1 bunch broccoli, cut into bite-sized pieces
3 scallions, chopped
3-5 kale leaves, chopped
¼ cabbage, cut into shreds
2 tbsp honey
1 lime
2 tbsp soy sauce, or coconut aminos
Salt
1/4 cup roasted peanuts
1 bunch of cilantro, roughly chopped
Char the broccoli by tossing in olive oil and pinch of salt, then cooking on a very hot grill until it’s tender with char marks, about 7 minutes. (Alternatively, you can roast at 450 for about 15 minutes)
Meanwhile, cut the rest of the produce and add to a large salad bowl. Make the dressing by combining the honey, juice of the lime, soy sauce, and about ¼ pouch of Golden Tahini. Salt to taste
Once the broccoli is charred, add to the salad and toss with dressing. Add peanuts and cilantro right before serving
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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