Go Back
White bowl of charred broccoli almond salad with lemon tahini dressing and fresh parsley on a wooden board

Charred Broccoli Almond Salad with Lemon Tahini Dressing

Sheet pan charred broccoli tossed with toasted almonds, red onion, and a zippy lemon tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

Salad
  • 700 g broccoli, cut into small florets about 1 large head
  • 3 tbsp olive oil
  • 1 tsp flaky sea salt
  • 0.5 tsp black pepper
  • 1 medium red onion, thinly sliced
  • 60 g raw almonds whole or slivered
  • 20 g fresh flat-leaf parsley, roughly torn
Lemon Tahini Dressing
  • 3 tbsp tahini, well stirred
  • 3 tbsp lemon juice, freshly squeezed about 1.5 lemons
  • 1 tsp lemon zest
  • 1 clove garlic, finely grated
  • 1 tbsp olive oil
  • 2 tbsp warm water to thin the dressing
  • 0.25 tsp salt

Method
 

Prep and Roast
  1. Heat the oven to 220 C / 425 F with a rack in the upper third.
  2. Pat the broccoli florets dry with a clean kitchen towel. Any surface moisture will prevent charring.
  3. Spread florets and red onion slices across a large rimmed sheet pan in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Space pieces out so they are not touching.
  4. Roast for 18 to 20 minutes until florets are deep brown at the cut edges and some tips are nearly black.
  5. Scatter almonds across the pan and return to the oven for 4 to 5 minutes until the nuts are golden and fragrant.
  6. Remove the pan and let everything cool for 5 minutes on the pan.
Make the Dressing
  1. Whisk together tahini, lemon juice, lemon zest, grated garlic, and olive oil in a small bowl until smooth.
  2. Add warm water one tablespoon at a time and whisk until the dressing reaches a pourable consistency. Season with salt.
Assemble and Serve
  1. Transfer the charred broccoli, onion, and almonds to a large mixing bowl.
  2. Drizzle the lemon tahini dressing over the top and toss gently to coat.
  3. Scatter torn parsley over the salad and serve warm or at room temperature.

Notes

For a more substantial plate, spoon the dressed salad over warm farro or couscous and top with a soft-boiled egg.