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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

¼ 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.

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

To make the gomasio; toast the sesame seeds with the salt in heavy based fry 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 sealed container for a couple of weeks.

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

Place the broccoli directly into hot pan and allow the broccoli 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 onto 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!

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