Green Goddess and Broccolini with Sunflower Seed Dukkah
Green, crunch, chew, colour. This is on my ‘last-meal requests’ shortlist. It’s so quick to chuck together and you feel more and more virtuous with each bite.
Serves 4 as part of a shared meal.
Ingredients 10
250 ml green goddess dressing, see my recipe
1 ‒ 2 bunches broccolini
1 tbsp olive oil
salt, to season
black pepper, freshly ground, to season
Dukkah
30 g sunflower seeds
1 1⁄2 tsp urfa biber (urfa chilli flakes)
1 1⁄2 tsp Aleppo pepper
Pinch ground turmeric
1⁄4 tsp caster sugar (superfine sugar)
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Method 6
Preheat the oven to 180˚C (360˚F).
Let the sit on the bench while you prepare everything so it’s not fridge-cold at serving.
For the dukkah, add the , , , , and to a mortar and pestle. Give it one or two grinds — just to break up the sunflower seeds a little to release the oils and to ensure the ingredients are incorporated. Set aside.
Add the to a baking tray and drizzle with the . Season generously with salt and freshly ground black pepper, then toss to coat.
Pop in the oven for 10 minutes. You want to give this a warm-up rather than a complete cook-through — just enough to get the flavours waking up while retaining excellent crunch and some freshness.
Pour the onto a serving plate. Top with the , scatter the dukkah over the top, then serve.
Katrina Meynink's tips
This recipe loves to hit the road with a bit of grilled chicken or roasted pumpkin (squash). I’ve even thrown a tin of smoked tuna in oil at it and called it a meal.
