Grilled Broccolini with Lemon Tahini Dressing

Instructions

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1. 1 In a medium bowl, add the tahini, lemon juice, and garlic. Gradually drizzle in 5 tablespoons ice cold water, whisking continuously to create a smooth, thin, and creamy dressing, adding more water as needed. Season with 1/2 teaspoon each salt and black pepper, stir well, and refrigerate until ready to use. The dressing will keep for at least 3 days covered and chilled in the fridge.
2. 2 For a charcoal grill , light a small pile of coals—a couple handfuls should be enough—you won’t need much if you are not grilling anything else. Place the lit coals onto one half of the grill. For a gas grill , turn on one burner to high heat.
3. 3 Tip the pine nuts into a small fireproof pan—it shouldn’t have any plastic or wooden parts. Set it on the grill directly over the fire. Toast for 2 to 3 minutes, stirring occasionally, until golden brown then transfer to a small dish and set it aside. You can also do this on the stove top over medium-high heat.
4. 4 Place the broccolini in a large bowl, drizzle in the olive oil, and season with remaining 1/2 teaspoon salt. Toss to evenly coat. Use tongs to rest the stems perpendicular to the grill bars directly over the fire. Cook over a high heat for 8 to 10 minutes turning often until lightly charred and tender but still with plenty of bite. Every fire is different, so don’t go by cook times but by visual cues.
5. 5 Transfer the grilled broccolini onto a serving plate and drizzle the dressing on top—it may need a good stir if it’s been sitting in the fridge for a while. Scatter the pomegranate seeds, toasted pine nuts, parsley, and Aleppo pepper flakes on top. Serve warm. Did you love the recipe? Give us some stars below!