About
This broccoli is simply cooked and cooled then tossed in a tangy yogurt and tahini dressing with a hint of lemon and garlic.
This makes a great side salad to cold meats, perfect for lunches or dinners.
Ingredients
- 2 cup flowerets broccoli florets raw
- 2 tablespoon greek yogurt
- 2 teaspoon lemon juice
- 1 teaspoon tahini
- 1 clove garlic
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the broccoli florets to a pan of boiling water and simmer for 4-5 minutes until fork tender. Drain and refresh under cold water. Set aside to cool.
- Whilst the broccoli is cooking, crush the garlic and add to a small mixing bowl along with the yogurt, lemon juice, tahini, salt and pepper. Stir well to combine.
- Spoon the yogurt over the cooled broccoli and mix well to coat. Serve immediately.
Nutrition Facts
- Servings: 4
- Calories: 23.8kcal/99.4kJ (per serving)
- Fat: 0.8g (per serving)
- Carbs: 2.9g (per serving)
- Protein: 2.1g (per serving)