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Charred Broccoli Salad with Tahini-Soy Dressing

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

  • Haven’s Kitchen Golden Turmeric Tahini

  • 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

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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