to bake - ROASTED BROCCOLI WITH TAHINI GREMOLATA by EyeSwoon

This is a recipe from the always fantastic Athena Calderone aka Eyeswoon
It’s so simple it’s genius, like all her recipes actually!
So give it a go, this is going to become an instand easy staple.
ps, use the gremolata on any raosted veggie, pumpkin, brussels sprouts,…

ROASTED BROCCOLI WITH TAHINI GREMOLATA
recipe type: to salad, to serve on the side, to lunch
cuisine: vegan, plantbased, dairyfree, glutenfree

what you need:
broccoli
olive oil
sea salt
lemon
pepper
green olives
almonds
fresh parsley
1 heaping tablespoon of tahini
1/2 clove of garlic

what to do:
for the broccoli:
Preheat oven at 230°C
Cut up the florets of broccoli and drizzle with olive oil.
Season with pepper and salt, and evenly coat the florets.
Spread out on sheet pan. Don't overcrowd your sheet pan, otherwise they will steam instead of roast.
Place in oven and roast for 15 to 20 min.

for the gremolata:
Zest with a microplane or finely chop the rind of a lemon.
Roughly chop green or black olives and marcona almonds.
Chop up fresh parsley.
Mix all chopped ingredients in a small bowl.
Sprinkle with flaky salt, freshly ground paper and a drizzle of olive oil.

for the tahini:
Squeeze in half a lemon. Toss in 2 ice cubes and mix.
Grate in some fresh garlic and add olive oil.
Continue mixing until smooth.

Check on broccoli.
Once its fully cooked place under the broiler for a few minutes.

plate it.
drizzle broccoli with tahini and sprinkle the gremolata and flak sea salt on top.