Accompagnement
Roast Broccoli Cutlets with Spicy Tahini
35 minPour 4Nutri-Score B€€
B
35 min
35 minRoast Broccoli Cutlets with Spicy Tahini
recette de
Chef Tom Walton
@cheftomwalton
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
broccoli (cut lengthways into quarters or sixths, stalk included)Fruits et légumes3 morceaux
olive oilÉpicerie45 ml
saltÉpices5 g
black pepper (freshly ground)Épices2 g
tahiniÉpicerie80 g- srirachaÉpicerie30 ml
- sesame oilÉpicerie15 ml
maple syrup (or honey)Épicerie15 ml
soy sauceÉpicerie15 ml
lemon (juiced)Fruits et légumes1 morceau
garlic (cloves, grated)Fruits et légumes2 morceaux
toasted almonds (roughly crushed)Fruits à coque et graines40 g
spring onions (thinly sliced (or shallots))Fruits et légumes40 g- toasted sesame seedsFruits à coque et graines10 g
waterAutres60 ml
par portion
Nutrition
229kcal
- Glucides
- 16 g
- Protéines
- 7 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Preheat the oven and prepare the broccoli
- Preheat the oven to 240 °C and line a baking tray with baking paper.
- Place the broccoli on the tray, drizzle with the olive oil and season well with salt and pepper.
- Gently toss to coat.
- Étape 2
Roast the broccoli
- Roast until lightly charred and the stalks are softened.
- Étape 3
Make the spicy tahini sauce
- Combine the tahini, sriracha, sesame oil, maple syrup, soy sauce, lemon juice and garlic in a bowl.
- Whisk in the water until the sauce reaches a thick pouring consistency.
- Étape 4
Assemble and serve
- Transfer the roasted broccoli to a platter and squeeze over some lemon juice.
- Spoon over the sauce, making sure it coats all the parts of the broccoli so the toppings stick.
- Scatter over the almonds, spring onions and sesame seeds, with another squeeze of lemon if you like.
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