Tender Broccoli with Lemon Tahini Dressing

Method

1. Toast the cumin seeds in a frying pan on medium heat until they become fragrant and begin to lightly pop in the pan, about 3 minutes. Remove from the heat and transfer into a mortar and pestle, pounding into a fine powder with a pinch of salt. Alternatively omit this step if using ground cumin.

2. Whisk or blitz (in a food processor), olive oil, tahini, honey, cumin, lemon juice, and garlic together. Add a pinch of salt and top with water to reach the desired consistency. You may need to add more than recommended, this will largely depend on the consistency of the tahini you use.

3. Toast the chopped almonds in the same pan as the cumin seeds over medium heat until lightly golden and then set aside.

4. Cook the broccoli in lightly salted water for 4-6 minutes until tender, but still crisp. Drain and run under cool water and drain thoroughly.