Roasted tenderstem broccoli with a tangy tahini dressing 

Broccoli is definitely one of my all time favourite vegetables, which I’m fully aware puts me firmly in the weirdo category, but I’m cool with that. I’m one of those people that needs no encouraging to eat their greens, but I know that many kids (and husbands) need a little nudge or two in the right direction. 

One of my fave ways of jazzing up my veggies (and making sure that all members of my household actually eat some) is giving them a little dressing and sprinkling some seeds on top. This tangy tahini dressing is so easy to make, and it only requires four ingredients! The flavours go so well with the roasted broccoli but you could use it on other veggies or as a salad dressing – it’s super versatile!

It always seems to go down really well with people who don’t feel quite as enthusiastic about broccoli as I do, and it looks so pretty too that it’s a great go-to dinner party side dish.


  • 1 pack tenderstem broccoli
  • Juice of 1/2 lime
  • 1 tbsp tahini
  • 1 tbsp tamari (or soy sauce)
  • 1 tbsp rapeseed oil (or olive oil) plus a drizzle extra for roasting
  • Optional: seeds for a little extra crunch – you can buy a pack of mixed seeds in most supermarkets for under £1 – bargain!

Wash the broccoli, place it in an oven dish and drizzle it with rapeseed oil. Roast for 15-20 minutes at 180 degrees until it is cooked through and the ends are all lovely and crispy. While it’s cooking, whip up the dressing by combining the lime juice, tahini, tamari and rapeseed oil in a bowl and stirring well until it’s all mixed together.

Once the broccoli is cooked, simply drizzle the dressing on top, sprinkle some seeds if you like and serve! Easy as one, two, broccoli!

Love, D&H xx


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