Yinka Ogunbiyi (aka Food Fire and Soul) makes the ultimate veggie centrepiece – a beautiful roasted broccoli with a tahini dressing and homemade chilli oil.
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Serves
4
Chilli Garlic Crisp
Garlic
Spring Onions
Vegetable Oil
Soy Sauce
Chilli Flakes
Paprika
Salt
MSG
Broccoli
Tahini Dressing
Extra Virgin Olive Oil
Apple Cider Vinegar
Lemon
Tahini
Honey
Serves
4
Chilli Garlic Crisp
Garlic
Spring Onions
Vegetable Oil
Soy Sauce
Chilli Flakes
Paprika
Salt
MSG
Broccoli
Tahini Dressing
Extra Virgin Olive Oil
Apple Cider Vinegar
Lemon
Tahini
Honey
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your oven to 225°C.
Step 2.
Finely slice your garlic and spring onions. Heat your oil in a pot on medium heat then add your sliced vegetables. Cook for 10 mins until golden brown and caramelised.
Step 3.
Prepare your chilli garlic crisp by mixing the soy sauce, chilli flakes, paprika, salt and MSG in a separate bowl. Add this mix to the garlic onion oil and let it cook for another 5 mins, giving it a good stir. Turn off the heat and leave to cool.
Step 4.
Chop your broccoli in half and drizzle liberally with salt and pepper, nestling it into the nooks and crannies of the florets. Roast in the oven for 20 mins until browned, crispy and just tender.
Step 5.
Prepare your tahini dressing by blending the olive oil, apple cider vinegar, lemon juice, tahini, honey with a big pinch of salt and pepper to get a smooth and creamy consistency. Add more lemon, honey, salt and pepper to taste.
Step 6.
Spoon out your dressing onto your best plate and place the broccoli on top. Sprinkle the chilli crisp on top and dig in.
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