Grilled Broccolini With Tahini Dressing + Pistachios
From the kitchen at flamingo estate by Oliviero Borgna
serves 4
INGREDIENTS
2 bunches broccolini
1 cup tahini
1/4 cup Flamingo Estate Extra Virgin Olive Oil
3 tbsp Flamingo Estate Biointensive Native Wildflower Honey
Juice of 2 lemons
kosher salt, to taste
1 cup roasted, salted, crushed pistachios
DIRECTIONS
Wash your broccolini and set aside. Get your grill or cast iron pan very hot. If using a cast iron pan, it should be dry, no oil! Mix your dressing carefully in this order: add your tahini to a mixing bowl, then stir in all of your honey, now add your olive oil and a pinch of salt, stir until smooth. Add 3/4 of your lemon juice and stir until smooth, again with another pinch of salt. Grill or cook your broccoli hard. When the first side has gotten a nice char, salt and oil the broccolini in the pan and turn over. Get the other side charred as well. This should take 5-6 minutes. Transfer the broccolini hot into a bowl and pour your dressing on top. Toss the broccolini in the dressing until nicely coated and then set aside for 2 minutes to steam in the dressing. Plate on a serving platter with another splash of lemon juice, olive oil and finally a generous dusting of your pistachios.
