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Assembled roasted broccoli tahini pita halves on a wooden board with pickled onion and parsley

Roasted Broccoli Tahini Pita with Lemon and Herbs

Warm pita filled with caramelized roasted broccoli and a bright lemon-tahini sauce, finished with pickled onions and fresh herbs. A satisfying vegetarian meal ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

Roasted Broccoli
  • 500 g broccoli florets cut into 1-inch pieces
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp red chili flakes optional
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Lemon Tahini Sauce
  • 60 ml tahini well-stirred, runny
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 1 clove garlic finely grated
  • 3-4 tbsp cold water added gradually to thin
  • 1/4 tsp kosher salt
Quick Pickled Onion
  • 1 small red onion thinly sliced
  • 3 tbsp red wine vinegar
  • 1 pinch kosher salt
To Serve
  • 4 pieces pita bread pocket-style, warmed
  • 1/4 cup fresh flat-leaf parsley roughly chopped
  • to taste red chili flakes

Method
 

Roast the Broccoli
  1. Heat the oven to 220 C / 425 F and line a large baking sheet with parchment paper.
  2. Pat broccoli florets dry with a paper towel, then spread them across the prepared sheet in a single layer with space between each piece.
  3. Drizzle with olive oil, then sprinkle garlic powder, chili flakes, salt, and pepper over the top. Toss directly on the pan until each piece is evenly coated.
  4. Roast for 22-25 minutes, flipping once at the 12-minute mark, until the edges are deep brown and crisp.
Make the Pickled Onion
  1. Combine sliced red onion, red wine vinegar, and a pinch of salt in a small bowl. Toss to coat and set aside while the broccoli roasts, at least 10 minutes.
Make the Tahini Sauce
  1. Whisk tahini, lemon juice, and grated garlic together in a small bowl. The mixture will seize and thicken.
  2. Add cold water one tablespoon at a time, whisking after each addition, until the sauce is smooth and pours in a steady ribbon. Season with salt.
Assemble
  1. Warm pita bread over a gas flame for 20-30 seconds per side, or in a dry skillet over medium heat until pliable and lightly charred in spots.
  2. Spoon or drizzle tahini sauce inside each pita, then fill with roasted broccoli.
  3. Top with pickled red onion, fresh parsley, and extra chili flakes. Serve immediately.

Notes

Nutrition is estimated per assembled pita including all sauce and toppings. Actual values vary based on pita brand and how generously you dress each one.