Yoghurt and Tahini are so popular in the Eastern Mediterranean that it wouldn’t be possible not find a way to combine the two into a sauce. It’s nutty from the Tahini and tangy/sour from the Yoghurt. The addition of lemon juice and zest brings altogether in a very nice way.
Broccoli in the oven with Yoghurt-Tahini sauce
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy!
Bring to a boil, stir and simmer for 45-60 minutes until the lentils are cooked.
Finely chop the Parsey
Let cool and then mix with 3 tablespoons of the parsley.
Roast the peanuts until fragrant and slightly charred.
Let cool and then chop with a chefs’ knife.
Place the quartered broccoli along with the garlic clove and drizzle with the oil mixture.
Cook for 30 minutes until nicely charred.
Zest half Lemon
Take the roasted garlic clove and mince it.
add the Yoghurt, tahini, lemon juice and zest, the minced roasted garlic, ½ of salt and ½ of pepper.
Whisk to combine well and use as much of the water to obtain a less thick consistency of the sauce.
In a large dish build our food by placing the broccoli and then tossing on top the lentils.
Drizzle the Yoghurt/Tahini sauce all around,
Add on top the remaining 1 tablespoon of parsley, throw on top the chopped peanuts.
Broccoli in the oven with Yoghurt-Tahini sauce
Servings: 4 People
Ingredients
- 1 head Broccoli , quartered
- 150 grs Lentils , Pui-French Lentils
- 125 grs Straggato Authentic Yoghurt , Charalambides-Christis
- 30 ml raw Tahini
- 1 clove Garlic
- 25 ml Lemon juice
- ½ Lemon Zest
- 45 ml EVOO , (Extra Virgin Olive Oil)
- 1 tablespoon Smoked Paprika
- 4 tablespoons fresh Parsley , finely chopped.
- 50 ml Water
- 2 tablespoons unsalted peanuts
- 2 ½ teaspoons Sea salt and freshly ground black pepper
- 1 teaspoon freshly ground Black Pepper
Instructions
- Turn the oven to 200 degrees C, air circulation and put your rack halfway in the oven.
- Start by placing a small saucepan on medium fire and roasting the peanuts until fragrant and slightly charred. Let cool and then chop with a chefs’ knife. Keep aside.
- Place a medium pot on high heat and add the Lentils, 1 teaspoon of salt and water to cover and be 3 cm above the lentils. Bring to a boil, stir and simmer for 45-60 minutes until the lentils are cooked, not to soft not too crunchy! Let cool and then mix with 3 tablespoons of the parsley. Keep aside.
- Take an oven proof baking dish and place the quartered broccoli along with the garlic clove.
- In a small bowl pour the oil along with the paprika, 1 teaspoon of salt and ½ teaspoon of pepper. Mix well and pour over the broccoli, tossing couple of times. Cook for 30 minutes until nicely charred. Keep aside.
- Take the roasted garlic clove and mince it.
- In a medium bowl add the Yoghurt, tahini, lemon juice and zest, the minced roasted garlic, ½ of salt and ½ of pepper. Whisk to combine well and use as much of the water to obtain a less thick consistency of the sauce. Keep aside.
- In a large dish build our food by placing the broccoli and then tossing on top the lentils. Drizzle the Yoghurt/Tahini sauce all around and add on top the remaining 1 tablespoon of parsley, throw on top the chopped peanuts.
