Grilled Tender-Stem Broccoli

with Tahini and Hazelnuts

Celebrating in season tender-stem broccoli, this delicious and quick vegan dish embraces the earthy flavours of tahini, contrasted with sharp and tangy apple cider vinegar and finished with the satisfying crunch of toasted hazelnuts.

Ingredients

  • 250g tender-stem broccoli, trimmed

  • 50g hazelnuts, toasted and coarsely chopped

For the dressing

  • 4tbsp. apple cider vinegar

  • 1 red chili, deseeded and finely chopped

  • 1 garlic clove, grated

  • ½tsp. salt

  • ½tsp. sugar

For the tahini sauce

  • 4tbsp. vegan yogurt

  • 2tbsp. tahini

  • 1tbsp. lemon juice

  • 1tbsp. hot water

Method

  1. Preheat a Miele Steam Oven on Combi Grill Level 3 with 100% humidity. Add 1tbsp of olive oil and some seasoning to the tender-stem broccoli, spread on the universal tray and grill for 5 minutes. If a steam combination is not available, preheat a Miele Oven on the Full Grill 225°C setting and grill the tender-stem broccoli for 5 minutes.

  2. Combine all the ingredients for the dressing together and mix half of it with the broccoli as soon as it is charred.

  3. For the tahini sauce, combine all the ingredients together, adding a little extra water if needed if the sauce is looking too thick. Season with salt and pepper and set aside.

  4. To serve, spread the tahini sauce on each plate, pile the tender-stem broccoli on top and garnish with the toasted hazelnuts and any extra dressing on the side.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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