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Roast Broccoli Cutlets with Spicy Tahini
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Roast Broccoli Cutlets with Spicy Tahini

35 minServes 4Nutri-Score B€€
from @cheftomwalton2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • broccoli (cut lengthways into quarters or sixths, stalk included)Produce3 pieces
  • olive oilPantry45 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • tahiniPantry80 g
  • srirachaPantry30 ml
  • sesame oilPantry15 ml
  • maple syrup (or honey)Pantry15 ml
  • soy saucePantry15 ml
  • lemon (juiced)Produce1 piece
  • garlic (cloves, grated)Produce2 pieces
  • toasted almonds (roughly crushed)Nuts & seeds40 g
  • spring onions (thinly sliced (or shallots))Produce40 g
  • toasted sesame seedsNuts & seeds10 g
  • waterOther60 ml

per serving

Nutrition

229kcal

Carbs
16 g
Proteins
7 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Whisk

step by step

Method

  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.
    Step 1

  2. Roast the broccoli

    • Roast until lightly charred and the stalks are softened.
    Step 2

  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.
    Step 3

  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.
    Step 4
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