grilled broccolini with
whipped tahini and smoky paprika oil
- 24 stems broccolini, halved lengthways
- extra virgin olive oil, for brushing
Smoky paprika oil
- ¼ cup (60ml) extra virgin olive oil, extra
- 1½ teaspoons sweet smoked paprika
Whipped tahini
- 1½ cups (420g) hulled tahini
- ⅓ cup (80ml) lemon juice
- sea salt flakes
- ¾ cup (180ml) cold water
To serve
- roughly chopped toasted almonds and black sesame seeds
- To make the smoky paprika oil, place the extra oil and the paprika in a small frying pan over low heat, until warm. Remove from the heat and allow to infuse for 20 minutes.
- Scoop the oil from the top, discarding any solids, and reserve.
- To make the whipped tahini, place the tahini, lemon juice and salt in a blender and blend until combined. With the motor running, slowly add the water until the tahini is smooth and light. Set aside.
- Preheat a char-grill pan or barbecue over high heat.
- Brush the broccolini with oil and grill for 4–5 minutes or until charred.
- Spread the whipped tahini over a serving platter and top with the broccolini. Drizzle with the smoky paprika oil and serve sprinkled with almonds and sesame seeds. Serves 6 as a side
© DONNA HAY GROUP
