Ingredients
- 1 large head broccoli, cut into florets
- 3 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- 3 tbsp water
- 50g pomegranate seeds
- 30g toasted flaked almonds
- Salt, pepper
Method
- Toss broccoli with olive oil; roast at 220°C for 20 min until charred at the edges.
- Whisk tahini, lemon juice, garlic and water until a smooth dressing; season.
- Toss broccoli in dressing; top with pomegranate and almonds.