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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.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
