Charred Tenderstem with Green Tahini & Aleppo Chilli Oil
Smoky grilled tenderstem with a herby green tahini dressing and rich Aleppo chilli oil in this bold and deliciously creamy dish. Spanish Extra Virgin Olive Oil brings it all together with fruity depth and a silky finish. Perfect as a side, shared plate, or a hero veg dish in its own right.
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PHAT: SPANISH EXTRA VIRGIN OLIVE OIL
SERVES: 4
PREP TIME: 15 MINS
COOK TIME: 15 MINS
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INGREDIENTS
TENDERSTEM
700G TENDERSTEM BROCCOLI
SPANISH EXTRA VIRGIN OLIVE OIL
SEA SALT
CRACKED BLACK PEPPERGREEN TAHINI SAUCE
1 HANDFUL FRESH MINT
1 HANDFUL FLAT-LEAF PARSLEY
1 HANDFUL CORIANDER
1 LEMON
1–2 CONFIT GARLIC CLOVES
2 TSP HONEY OR SWEETENER OF CHOICE
4 TBSP TAHINI
1–2 TBSP SPANISH EXTRA VIRGIN OLIVE OIL
SEA SALT
CRACKED BLACK PEPPERALEPPO CHILLI OIL
2–3 GARLIC CLOVES
1 TBSP CUMIN SEEDS
1 HEAPED TSP ALEPPO CHILLI
1 HEAPED TSP SWEET SMOKED PAPRIKA
100ML SPANISH EXTRA VIRGIN OLIVE OILLEMON YOGURT
500G FULL-FAT GREEK YOGURT
1 LEMON
SEA SALT
CRACKED BLACK PEPPERGARNISH
ZA’ATAR
TOASTED ALMONDS
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METHOD
TENDERSTEM
Step One:
Trim the ends of the tenderstem broccoli. Toss with olive oil, sea salt and cracked black pepper.
Grill on a hot griddle pan or BBQ until charred on all sides and tender throughout. Set aside.
GREEN TAHINI
Step Two:
In a food processor, add the mint, parsley, coriander, confit garlic, zest of the lemon, and honey or sweetener of choice (we use chicory root fibre syrup which is a great prebiotic that has low impact on your blood sugar). Pulse until roughly chopped.
Add the tahini, olive oil, and a squeeze of lemon juice, then blend again. Add a splash of water to loosen if needed. Season to taste with sea salt and cracked black pepper. Spoon into a bowl.
CHILLI OIL
Step Three:
In a small pan, combine the olive oil, garlic, cumin seeds, Aleppo chilli and smoked paprika.
Gently warm over low heat until the garlic turns golden and crisp. Remove from the heat and set aside.
YOGURT
Step Four:
In a bowl, mix the Greek yogurt with the zest of the lemon and a squeeze of its juice. Season with sea salt and cracked black pepper.
ASSEMBLE
Step Five:
Spread the lemon yogurt across a large serving platter. Drizzle with half the green tahini sauce and swirl to marble.
Pile the charred tenderstem over the top. Spoon over the remaining tahini, then finish with a generous drizzle of Aleppo chilli oil. Scatter with toasted almonds and a good pinch of za’atar to serve.
Chef’s Tip
The green tahini and chilli oil keep brilliantly in jars – batch it and use through the week for dressing up grains, eggs or flatbreads. 🌿🔥
This base works perfectly with grilled courgette, roasted carrots, or charred asparagus. Keep leftover chilli oil and tahini sauce in the fridge—they’re incredible spooned over eggs or folded into dressings.🌶️🍳
