Sumac––an essential addition to the Middle Eastern spice blend za’atar––brightens up this savory and creamy salad with its punchy, lemony flavor.
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Zero-waste cooking
Don’t throw out the broccoli leaves! Those greens can be blanched along with the florets and peeled stems. They’re chock full of nutrients, just like beet greens. While it’s rare to find broccoli with big leaves still attached outside of a farmers’ market or farm stand, even small leaves are worth tossing into a salad rather than throwing away.
Ingredients
- 1 large head broccoli chopped into small florets, rough stems peeled and chopped into thick coins
- 3 Tbsp tahini
- 2 Tbsp water
- Zest and juice of 1 lemon
- 2 green onions trimmed and finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 tsp toasted sesame oil
- 1 Tbsp sumac
Instructions
- In large pot of boiling water, blanch broccoli for 3 minutes. Drain and rinse under cold water or shock in ice bath. Drain again.
- In large bowl, whisk together tahini and water. Add remaining ingredients, except sumac. Toss with broccoli. Sprinkle with sumac.
Notes
Per serving: 76 calories; 3 g protein; 5 g total fat (1 g sat. fat); 7 g total carbohydrates (2 g sugars, 3 g fiber); 225 mg sodium
