Broccoli & Herbed Tahini
From "With a Pinch of Spice," Laila Al Khaja presents two ways to use the same ingredients for different dishes: Muttabal & Salad. It's a really cool way to demonstrate how varying texture can keep basic vegetables from getting boring.
Broccoli Two Ways
Laila Al Khaja, "With a Pinch of Spice"
2 cloves garlic, finely mashed
1/2 cup coriander (cilantro), chopped - or parsley
3 tablespoons tahini
1/2 cup lemon juice (*I only used 1/4 cup in the video)
1/4 cup water
500 g broccoli clusters, steamed or boiled and dipped in ice water
1 teaspoon white sesame seeds roasted, for garnish
1 teaspoon black sesame seeds, for garnish
1 teaspoon pine nuts, roasted, for garnish
Saute the mashed garlic for 3 minutes. Add the chopped coriander/parsley and remove from the heat. Blend together the tahini, lemon juice and water and combine with the coriander/parsley mixture.
Pound the broccoli flowers just enough to mix them well with the other ingredients but without making a smooth paste. Add salt and pepper and mix well. Serve cold or warm with the garnish.
Broccoli Salad (shown in video)
Chop the broccoli coarsely, mix with the remaining ingredients and serve. You could also use cauliflower for this dish.