Blistered Broccolini with Lemon Tahini Crumbs
Blistered broccolini gets a creamy lemon tahini drizzle and crunchy garlic crumbs for a fast, lively side.
Prep: 8 · Cook: 12 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (78 reviews)
INSPIRED BY
Inspired by mezze platters, bright lemony sauces, and the weeknight magic of a very hot skillet.
Story
Casey loves when a vegetable side gets a little crunch and a sauce worth dragging bread through. The broccolini stays bright and snappy, while tahini and lemon make the finish creamy without feeling heavy. It is quick enough for Tuesday and pretty enough for a dinner with friends.
By Casey
Ingredients
- 1 pound broccolini, trimmed
- 2 tablespoons olive oil, divided
- 1/2 cup panko breadcrumbs
- 1 garlic clove, finely grated
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 3 tablespoons warm water
- 1/4 teaspoon crushed red pepper
- 2 tablespoons crumbled feta cheese
Instructions
- Whisk the tahini, lemon juice, honey, and warm water in a bowl until smooth and pourable.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, add the panko, and toast for 2 minutes until golden.
- Stir in the grated garlic and cook for 30 seconds, then scrape the crumbs into a small bowl.
- Add the remaining olive oil and broccolini to the skillet, cover, and cook for 3 minutes to soften the stems.
- Uncover, raise the heat to medium-high, and cook for 3 to 4 minutes until the florets blister and the stems are tender-crisp.
- Arrange the broccolini on a platter, drizzle with tahini sauce, and finish with crumbs, red pepper, and feta.
Chef Tips
- If the tahini seizes, whisk in warm water one teaspoon at a time until smooth again.
- Keep the pan uncovered for the final minutes so the florets can blister.
- Broccoli rabe works here too, though its flavor is more pleasantly bitter.
- Serve the crumbs separately if you want them to stay extra crisp at the table.
Cook's Notes
- **Sauce:** Add warm water slowly so the tahini stays smooth.
- **Broccolini:** Cover first, then uncover to blister the florets.
- **Crumbs:** Toast them separately and spoon them on at the table for maximum crunch.