Broccolini with Golden Raisins, Tahini & Sumac (Slow Cooker)
Broccolini seems to be a vegetable that’s on heavy rotation in most households – in ours, it’s known as ‘unicorn trees’. The raisins and tahini give a superb contrast of sweet and savoury, while the sumac and lemon keep the flavours bright. If you aren’t the biggest fan of tahini, add it slowly, tasting as you go, until you are happy with the balance.
Serves 4 as a side dish.
Ingredients 10
1⁄2 tbsp olive oil
2 bunches broccolini, washed
125 ml vegetable stock
salt, to season
ground black pepper, to season
Dressing
2 ‒ 3 tbsp tahini
2 tbsp iced water, plus extra, if needed
1 large lemon, juiced
To Serve
30 g golden raisins (sultanas)
Pinch sumac, generous
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Method 4
Set the slow cooker to the sauté function. Add the and, once hot, add the and cook for 1 minute, turning often. The aim is to get a little bit of char without overcooking; you want to retain the shape and crunch.
Add the , then close the lid but do not seal. You want some of the steam to escape, so use a tea towel (dish towel) to keep the lid slightly ajar. Cook for 30–45 minutes, or until the stock has mostly reduced and the is cooked but not brown and sad-looking. Season with salt and pepper.
While the broccolini is cooking, prepare the dressing. Add the , and to a bowl and whisk to combine. If it seems too thick, thin it out with a little extra water.
When ready to serve, plate the , drizzle over the dressing, scatter over the and finish with a pinch of .
