Broccolini shines with these Middle Eastern flavors. Serve with roasted lamb for a classic combo.
1 garlic clove, crushed
kosher salt to taste
⅓ c sesame tahini
2 - 4 T fresh lemon juice, or to taste
⅓ c water
1 to 1 ½ lbs broccolini
3 T Harissa Infused Olive Oil
In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt. Transfer to a bowl and whisk into the tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiﬀen up. Gradually whisk in up to 1/3 c water until the sauce has the consistency of thick cream. Taste and adjust salt and lemon.
Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice any large stalks of broccolini in half from top to bottom to ensure that all the stalks cook at the same rate. In a large bowl, toss the broccolini with the harissa olive oil and salt. Place on the baking sheet in an even layer. Roast until the tops are nicely browned, and the stalks are crisp but tender, stirring and flipping over after 5 minutes, roasting 10 - 12 minutes total. Remove from the oven and transfer to a platter or individual serving plates. Drizzle with the tahini sauce and serve.