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Blanched Broccoli-Tahini Salad with Sumac and Lemon

Serves 6


    Sumac––an essential addition to the Middle Eastern spice blend za’atar––brightens up this savoury and creamy salad with its punchy, lemony flavour. If sumac is hard to find, feel free to substitute with za-atar.


    Zero-waste cooking

    Don’t throw out the broccoli leaves! Those greens can be blanched along with the florets and peeled stems. They’re chock full of nutrients, just like beet greens. While it’s rare to find broccoli with big leaves still attached outside of a farmers’ market or farm stand, even small leaves are worth tossing into the salad rather than throwing away.


    Blanched Broccoli-Tahini Salad with Sumac and Lemon


      • 1 large head broccoli, chopped into small florets, rough stems peeled and chopped into thick coins
      • 3 Tbsp (45 mL) tahini
      • 2 Tbsp (30 mL) water
      • Zest and juice of 1 lemon
      • 2 green onions, trimmed and finely chopped
      • 1/2 tsp (2 mL) salt
      • 1/2 tsp (2 mL) pepper
      • 3/4 tsp (4 mL) toasted sesame oil
      • 1 Tbsp (15 mL) sumac


      Per serving:

      • calories76
      • protein3 g
      • total fat5 g
        • sat. fat1 g
      • total carbohydrates7 g
        • sugars2 g
        • fibre3 g
      • sodium225 mg



      In large pot of boiling water, blanch broccoli for 3 minutes. Drain and rinse under cold water or shock in ice bath. Drain again. In large bowl, whisk together tahini and water. Add remaining ingredients, except sumac. Toss with broccoli. Sprinkle with sumac.



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