Charred Bimi® Broccoli with Chilli Vinaigrette & Tahini Yoghurt
This recipe by Donal Skehan is the perfect side dish to accompany your favourite main or to devour as part of a party platter when having dinner with friends.
The tangy kick of the chilli vinaigrette is matched by the exotic creaminess of the tahini yoghurt. Ensure you get your hands on the best Greek yoghurt to get the most out of this delicious side.
- Gluten free
Whisk together the ingredients for tahini yoghurt and set aside. In another bowl, whisk together the ingredients for the vinaigrette and season to taste.
Heat a large griddle pan over a medium heat, brush with oil and butter and arrange the Bimi® broccoli across the base. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side or until tender when pierced with a fork and each piece has deep char marks. If you would prefer your Bimi® broccoli even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.
Add the hot Bimi® broccoli to the bowl with the vinaigrette. Roughly chop the herbs and add half to the bowl. Toss the contents until completely coated.
Spread the tahini yoghurt across the base of a serving platter, tumble on the charred Bimi® broccoli and garnish with the remaining fresh herbs and toasted seeds.