In the last few years, people have obsessively grilled cauliflower “steaks”, but broccoli is overlooked as an equally grill-worthy veg. Like all veggies that are BBQ’d, broccoli softens, sweetens and becomes deliciously smoky. This Middle Eastern inspired dish places the broccoli on a delicious puddle of tahini sauce, before being topped with one of our favourite Egyptian spices: dukkah. The aromatic blend is a collection of toasted and crushed nuts, seeds and spices that provide texture, bite and important seasoning.
Tahini Lemon Sauce
Slice the broccoli into large florets or steaks (so they don’t fall between the cracks of the grill), peel the stalk and slice them in half.
Place the broccoli in a bowl and season with avocado oil, sea salt, granulated garlic and pepper.
Turn the BBQ on medium-heat, place the broccoli florets and stalks on the grill. Every few minutes, flip the broccoli so each piece is cooked through and lightly charred (tongs work best). If broccoli is getting too browned, transfer the florets to an area of indirect heat.
While the broccoli is cooking, quickly prepare the tahini sauce. Once combined, pour it onto a plate and spread it out with the back of a spoon.
Place the grilled broccoli on the sauce, then sprinkle dukkah on top of the broccoli.