Zesty broccolini is supercharged with vitamins and minerals, making it one of the healthiest veggies you can put on your plate. The key to maintaining these nutrients is to cook it as little as possible - so this blanched broccolini, tahini yoghurt and Allpress Waiheke Blend EVOO is not only delicious, but also a great way to boost your immune system.
Serves 4 - entrée size
Ingredients
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250g of broccolini
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120ml of Greek yogurt
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15g of tahini paste
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2 garlic cloves, minced
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2 large lemons
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60ml of Allpress Waiheke Blend
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1tsp of Dijon mustard
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30g of sunflower seeds, toasted (pumpkin & fennel seeds will work too)
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Salt to taste
Directions
In a medium pot 3/4 full, boil water with a pinch of salt and the zest of 1 lemon (the easiest way to obtain the zest of a lemon is using a vegetable peeler). Once the water is boiling, add the broccolini and cook them for 2-3 minutes and drain the water and place in an iced cold water "bath" to cool the broccolini down.
Mix the Greek yogurt, tahini, garlic and grated lemon zest until it's well combined, and put in the fridge ready for serving. Toast the seeds in a flat pan on a medium heat for a couple of minutes until they are lightly browned.
For the vinaigrette, mix the lemon juice, salt and mustard and slowly whisk while adding the EVOO.
To plate up, put the tahini yogurt at the bottom of the plate, add the broccolini and the toasted seeds on top, pour the vinaigrette all over the broccolini and serve with a generous drizzle of EVOO. Best served with toasted wholegrain sourdough bread or whole grain pita bread.
