Tahini dressed purple sprouting broccoli

This refreshing starter comes from the spring section my latest book  Simply Veg: A Modern Guide to Everyday Eating   (see Books page).  For further information on what to do with purple sprouting broccoli, turn to the Read Now pages.

Serves 4

450g/1lb purple sprouting broccoli

2 tablespoons tahini paste

2 teaspoons caster sugar

2 teaspoons lemon juice

1 tablespoon naturally brewed soy sauce

1 tablespoon sake


1  Trim and pare your broccoli as described on the Read Now pages.  Cut each stem into even-sized pieces. 


2  Drop half the purple sprouting broccoli into a saucepan of boiling unsalted water.  Cook for 3 minutes, or until bright green and just cooked.  Remove from the water, place in a colander and cool under cold running water.  Repeat the process with the remaining broccoli and then dry on kitchen paper.

3  Put the tahini paste into a small bowl.  Using a wooden spoon, beat in the caster sugar, lemon juice, soy sauce, sake and 3 tablespoons cold water. 

4  Divide the broccoli between 4 plates, drizzle with the tahini sauce and serve.

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