Broccoli Tahini Salad with Almonds and Sesame

1lb broccoli, cut into bite-sized florets

1/4 cup tahini
2 tablespoons olive oil
1/2 teaspoon salt
1 small garlic clove, minced (optional)
hot water

1/4 cup whole almonds
2 tablespoons black and/or white sesame seeds

Serves 2-4
In a dry skillet over medium low heat, toast the almonds until fragrant, about 5 minutes. Shake the pan regularly while toasting to avoid burning on one side. Take off the heat and let cool. Chop and set aside.

Steam the broccoli florets for a few minutes, until barely tender. Turn them into a bowl of ice-cold water to stop the cooking process. Drain and set aside.

In a small pan, whisk together tahini, olive oil, salt and garlic (if chosen). Whisk in hot water little by little to reach the desired consistency. I like mine similar to the consistency of mayonnaise.
Transfer broccoli to serving bowl. Gently stir in the tahini dressing. Sprinkle with sesame seeds and chopped almonds. Best served at room temperature or cold.

© Anja's Food 4 Thought. Recipe from