Ingredients
- Serves 4
- 1 large or 2 small heads of fresh broccoli
- 1 cup sesame seeds
- 1 tsp sea salt flakes
- ΒΌ tsp freshly ground black pepper
- 2 Tbsp rapeseed oil (or any good quality oil)
- 1 lemon to serve
BLACKENED BROCCOLI WITH GOMASIO
Method
- Bring a large pot of lightly salted water to the boil
- Add the whole heads of broccoli and submerge in boiling water
- Cook for 3 minutes, carefully drain and refresh immediately in ice cold water
- When cold remove and drain well
- To make the gomasio; toast the sesame seeds with the salt in heavy based fry pan until the seeds turn a golden colour
- Remove from the heat and grind lightly to extract a little more flavour
- Set aside and cool
- This can be kept in sealed container for a couple of weeks
- Wipe the fry pan clean and place on the heat so that it heats to very hot
- Prepare the broccoli by separating the florets into even sized medium-large pieces
- With the stalk, remove any tough outer layers and cut into finger sized lengths
- You may have to blacken these in batches depending on the size of your pan
- Place the broccoli directly into hot pan and allow the broccoli to char/blacken so that it will give the broccoli a smoky flavour and crunchy texture in places
- Repeat this process until all the broccoli is done and place onto a serving plate
- Add the oil to the sesame seeds and mix to combine
- Pour the dressing over the broccoli and toss to combine
- Serve with fresh lemon and enjoy!
Comments
Broccoli is fantastic - firm, crunchy and nutritious. This Japanese inspired dressing adds a simple twist to make this magnificent vegetable even more desirable.
Thanks to BRYDONE ORGANIC GROWERS for providing the broccoli used in the demonstration.
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