Ingredients
1 1/2 lbs broccoli
1 lemon, thinly sliced
3 Tbsp extra virgin olive oil
Kosher salt
1 tsp sesame seeds
1/2 cup of plain Greek yogurt
1 Tbsp. tahini
1 Tbsp. fresh lemon juice
1 garlic clove, minced
Sea salt for garnish
Preparation
Preheat the oven to 450 degree Fahrenheit. Slice broccoli stalk cross-wise and the florets lengthwise 1/4 inch thick; transfer to a rimmed baking sheet. Add the sliced lemon, olive oil and the 1/4 teaspoon of curs shed red pepper and season with kosher salt; toss to coat. Roast for about 10 min, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 min longer.
Meanwhile, in a small bowl whisk the yogurt with the tahini, lemon juice and garlic and season with kosher salt. Spread the yogurt sauce on a platter and top with broccoli. Garnish with sea salt and crushed red pepper and serve warm.
You can make the tahini-yogurt sauce ahead of time. It can be refrigerated for 2 days.
