Recipe: Blackened broccoli with gomasio

Photo by Simon Lambert
Photo by Simon Lambert

Broccoli has been fantastic this winter: firm, crunchy and nutritious. This Japanese-inspired dressing adds a simple twist to make this magnificent vegetable even more desirable.

Serves 4

1 large or 2 small heads of fresh broccoli
1 cup sesame seeds
1 Tbsp sea salt flakes tsp freshly ground black pepper
2 Tbsp rapeseed oil (or any good quality oil)
1 lemon to serve



Bring a large pot of lightly salted water to the boil.

Take the whole heads of broccoli and submerge in boiling water. Cook for 3min, carefully drain and refresh immediately in ice-cold water. When cold remove and drain well.

To make the gomasioToast the sesame seeds with the salt in heavy-based pan until the seeds turn a golden colour. Remove from the heat and grind lightly to extract a little more flavour. Set aside and cool. This can be kept in a sealed container for a couple of weeks.

Wipe the pan clean and place back on the heat so that it becomes very hot. Prepare the broccoli by separating the florets into even-sized medium-to-large pieces. With the stalk, remove any tough outer layers and cut into finger-sized lengths. You may have to blacken these in batches depending on the size of your pan.

Place the broccoli directly in the hot pan and allow it to char/blacken so that it will give the broccoli a smoky flavour and crunchy texture in places. Repeat this process until all the broccoli is done and place on a serving plate.

Add the oil to the sesame seeds and mix to combine. Pour the dressing over the broccoli and toss to combine.

Serve with fresh lemon and enjoy!


 - Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.  


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