Charred broccoli with anchovy and tahini sauce
- April 2018
- Serves 4 as a starter or 2 as a main, with leftover sauce
- Hands-on time 30 min, oven time 30-35 min
Looking for a way to jazz up broccoli? This it. The slightly salty and creamy anchovy and tahini sauce is the perfect accompaniment. Dip in the broccoli stems and devour.
- Gluten-free recipes
- 24.6g (7.4g saturated)
- 12.3g (4.3g sugars)
- 300g purple sprouting broccoli
- Olive oil for brushing and frying
- Extra-virgin olive oil for drizzling
- 1 red chilli, finely chopped
For the anchovy and tahini sauce
- 1 garlic bulb, halved horizontally
- Olive oil for frying
- 1 onion, finely chopped
- 3 anchovy fillets in oil, drained
- 100ml dry white wine
- 400g tin chickpeas, drained
- 50g tahini
- 100ml double cream
- 1 lemon, halved
- Sea salt flakes to serve
- Heat the oven to 180°C/160°C fan/gas 4. For the anchovy and tahini sauce, wrap each garlic half in foil and bake for 30-35 minutes until fragrant and tender. Squeeze the garlic cloves from their skins into the bowl of a food processor (discard the skins).
- Meanwhile, heat a glug of oil in a frying pan and fry the onion over a medium heat for 10 minutes until soft and starting to brown. Add the anchovies and fry for a few more minutes, stirring, until they break down into the onions.
- Turn up the heat to high and add the wine. Reduce for 5-10 minutes, then add the chickpeas, tahini and cream, season with salt and black pepper and add lemon juice to taste. Spoon everything into the processor with the garlic and whizz until smooth. Return the smooth sauce to the pan.
- Heat a griddle pan or another (heavy based) frying pan and brush the broccoli with oil. When the pan is hot, put in the broccoli in a single layer and cook, turning regularly, for 5-8 minutes until tender and charred in parts. You might have to do this in a couple of batches, depending on the size of your griddle/frying pan. Toss the cooked broccoli in a bowl with a generous glug of extra-virgin olive oil and the chopped chilli.
- Warm the anchovy and tahini sauce in the pan on a medium heat. Spoon the sauce onto a serving plate and top with the charred broccoli. Add another squeeze of lemon juice and a drizzle of extra-virgin olive oil, then crumble over sea salt flakes and serve.
The sauce will keep for 2-3 days in a sealed container in the fridge. Char the broccoli just before serving.
Next time, add some smoked bacon lardons before adding the broccoli to the pan.
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