Brassica Bowl with Tahini Yogurt Recipe

Ingredients

1 tablespoon olive oil
Small bunch of spring onions, sliced into 3 cm (1 ¼ inch) lengths
250 g (9 oz) long-stem broccoli, sliced into 3 cm (1 ¼ inch) lengths, or 1 whole head of broccoli, cut into florets
2 tablespoons tahini
100 ml (3½ fl oz) natural yogurt
Juice of 1 lemon
1 garlic clove, grated
1 teaspoon ground coriander
1 teaspoon fennel seeds
2 x 250 g (9 oz) pouches mixed grains (or a mixture of cooked rice and puy lentils)
Handful of fresh herbs, roughly chopped, such as parsley and coriander
Sea salt and freshly ground black pepper

To serve

Dried chilli flakes
Roasted almonds, chopped

Method

1. Heat the olive oil in a large non-stick frying pan over a high heat. Add the spring onions and broccoli, along with a big pinch of salt. Fry for 5 minutes, tossing regularly, until softened and charred in places.

2. Meanwhile, in a small bowl, mix together the tahini and yogurt. Season and add half the lemon juice. It should be a drizzle-able consistency: add a little water if it thickens too much. Set aside until needed.

3. Once the spring onions and broccoli have been cooking for 5 minutes, add the garlic, ground coriander and fennel seeds and toss everything well to combine. Squeeze the pouches of grains a little in your hands to loosen up the contents, then tip them into the pan and toss well. Add a splash of water and cook for a minute, until the grains are heated through. Stir in the remaining lemon juice and most of the fresh herbs. Taste and season with salt and pepper.

4. To serve, drizzle over the tahini yogurt and scatter with the remaining chopped herbs. Top with a pinch of dried chilli flakes and chopped roasted almonds.

Recipes extracted from ONE: One Pan, One Hob, One Meal by Elena Silcock, published by Hamlyn (£16.99).

Read the Your Food articles archive here...