Roasted purple sprouting broccoli with ginger tahini dressing
Enjoy this at room temperature as part of a larger meal or as a light lunch. The ginger-laced miso and tahini dressing is very moreish – make extra to keep in the fridge and serve with roasted veg.
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- 230g pack purple sprouting broccoli
- 1 tbsp sesame oil
- ½ tsp dried chilli flakes
- 15g ginger, peeled
- 2 tbsp tahini
- 1 clove/s garlic, peeled
- 1 tbsp maple syrup
- 1½ tbsp rice vinegar
- 1 tsp white miso
- 50g watercress
- 1 tbsp sesame seeds, toasted
Preheat the oven to 200ºC, gas mark . Cut the woody ends of the broccoli and halve any thicker pieces lengthways. Put in a single layer in a large roasting tin, drizzle with the oil and season. Sprinkle over most of the chilli flakes and toss, then roast for 15 minutes, until charred and cooked through. Leave to cool for at least 15 minutes.
Meanwhile, make the dressing. Finely slice half the ginger into matchsticks and set aside. Put the tahini in a small bowl, then finely grate in the remaining ginger and the garlic. Add the maple syrup, rice vinegar and miso, plus 1 tbsp cold water. Whisk together until smooth, adding more water if necessary. When ready to serve, toss the dressing through the roasted broccoli and watercress, sprinkle with the toasted sesame seeds, remaining chilli flakes and ginger matchsticks, then eat straight away.
Fresh ginger is low in fat, high in fibre and contains an appreciable amount of potassium, a mineral that helps to regulate blood pressure.
Typical values per serving when made using specific products in recipe