Roasted Broccoli Salad, with Garlic, Lemon + Tahini Dressing


Enjoy this recipe from Fuel Your Ambition from Kara Rosen.


Roasting broccoli entirely transforms the taste. The slight charring adds a wonderful complexity of texture and flavour which marries so well with the salty and tart preserved lemon, and the rich and creamy tahini dressing.


Serves 2-3 people as a main course, or 4 as a side for a larger meal.

Approximately 25 chews per mouthful



1 large head of broccoli

3 cloves of garlic

2 tablespoons olive oil

salt & pepper

2 tablespoons of flaked almonds, or ¼ cup whole almonds

4 spring onions, finely sliced

small bunch of curly parsley

1 preserved preserved lemon



4 tablespoons tahini

2 tablespoons greek yogurt, kefir, or coconut yoghurt for a dairy-free option

4 tablespoons hot and light vegetable stock or bouillion

juice of 1 lemon juice

salt & pepper



Preheat the oven to 210 degrees, place a rack at the top of the oven, and line a baking tray with greaseproof paper.

Chop the broccoli into flourettes, and include the stalk, perhaps trimming off the exterior if it looks tough. Peel and finely slice the garlic cloves into slithers. Toss the broccoli and garlic together with the olive oil, and salt and pepper to coat evenly.

Roast in the preheated oven for approximately 10 minutes, until slightly charred, yet retaining a firm texture.

While the broccoli is roasting, make the dressing by simply shaking up all the ingredients in an empty jam jar. The texture of this dressing is quite stiff – one for dolloping rather than drizzling! If it looks a little too stiff simply add another tablespoon of vegetable stock.

Quarter one preserved lemon, cut away it’s fleshy center, and dice the skin as finely as you can. Finely slice the spring onions, and chop the parsley.

Once the broccoli has roasted, remove from the oven and replace with the almonds; dry-roast the almonds for 3-4 minutes while the broccoli cools. Coarsely chop once roasted.

Finally, place the broccoli on your chosen serving plate, dollop the tahini dressing over the top, and scatter on the preserved lemon, spring onions, parsley, and chopped almonds. A light drizzle of extra virgin olive oil is a welcomed final flourish!


The tahini dressing also serves as wonderful as a dip, particularly with carrots as a simple, healthy snack.


For more recipes from Kara’s book Fuel Your Ambition, click here.

For more on Kara, read her recipe to success here.

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