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Charred Broccoli & Tahini Salad: A Smoky, Creamy, Nutrient-Packed Delight

Charred Broccoli & Tahini Salad
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There’s something comforting about the smell of broccoli sizzling on a hot pan—it reminds me of Sunday afternoons in Grandma’s kitchen, where simple ingredients turned into unforgettable meals. This charred broccoli salad with creamy tahini dressing is a modern twist on those cherished flavors, bringing smoky, nutty, and fresh tastes together in every bite. Try it for lunch or as a stunning side dish!

Ingredients

  • 1 large head of broccoli, cut into florets

  • 1 tbsp olive oil

  • Salt and pepper, to taste

  • 1/2 red onion, thinly sliced

  • 1/4 cup fresh parsley, chopped

  • 2 tbsp toasted sunflower seeds (or sesame seeds)

For the Tahini Dressing:

  • 3 tbsp tahini

  • 2 tbsp lemon juice (freshly squeezed)

  • 1 clove garlic, minced

  • 1 tbsp maple syrup or honey

  • 2–3 tbsp water (to thin the dressing)

Instructions

  • Preheat a grill pan or skillet over medium-high heat.

  • Toss broccoli florets with olive oil, salt, and pepper.

  • Add broccoli to the hot pan and cook for 6–8 minutes, turning occasionally until edges are nicely charred.

  • In a small bowl, whisk together all the dressing ingredients, adding water slowly until smooth and pourable.

  • In a large bowl, combine charred broccoli, sliced red onion, parsley, and sunflower seeds.

  • Drizzle the tahini dressing on top and toss gently to coat.

  • Serve warm or at room temperature.

Notes

  • Don’t overcrowd the pan—cook broccoli in batches if needed for better charring.

  • Add a handful of cooked quinoa to make it a hearty meal.

  • Make the dressing ahead—it keeps well in the fridge for up to 5 days!

Nutrition

Find it online: http://recipes.swedishinarabic.net/charred-broccoli-tahini-salad-a-smoky-creamy-nutrient-packed-delight/