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  • Recipes
  • Courgettes, Purple Sprouting Broccoli and Tahini
Courgettes, Purple Sprouting Broccoli and Tahini

By OcadoLife
Anyone who appreciates well-cooked vegetable recipes likely knows just how versatile broccoli and courgettes can be. And what better way to make the most of this quality than with a courgette and broccoli salad with…
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Time and servings

Total time
Servings
Cooking time

Ingredients

7 total
  • 4 tbsp of olive oil
  • 400 g of purple sprouting broccoli, any woody ends trimmed
  • 2 courgettes, cut into 1cm-thick slices
  • 4 garlic cloves, thinly sliced
  • 10 g of flat-leaf parsley, leaves only, finely chopped
  • 1 tbsp of tahini
  • 1 lemon, juiced

Method

3 steps

  1. Step 1

    In a large frying pan, heat 3tbsp of the olive oil until smoking hot, then add the broccoli and stir-fry for about 4 mins. Take the broccoli out of the pan and set aside.

  2. Step 2

    Add the courgettes to the same frying pan and fry the slices on both sides until golden and lightly charred. Return the broccoli to the pan and add the garlic and remaining 1tbsp oil. Fry for 2 mins – don’t let the garlic brown, as it’ll turn bitter. Season well with salt, stir in the chopped parsley, then transfer to a serving plate or dish.

  3. Step 3

    To make the dressing, mix the tahini with the lemon juice in a small jug, until it feels stiff and won’t mix any more, then loosen by stirring in about 1tbsp water – you’re looking for a pouring consistency. Drizzle over the courgettes and broccoli, to taste, then serve.