Sprouting broccoli with sweet tahini from Plenty More (page 81) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.69 in the US edition.

  • amy_9scy2c on June 01, 2026

    Really good.

  • wcassity on October 09, 2023

    Loved it! I used fresh green beans and broccolini. I blanched them, then fried them in the wok with the oil to blister them a bit, then served with the dressing on the side.

  • stepharama1 on July 07, 2022

    I never thought I'd consider an Ottolenghi recipe bland but I have to say that even with tweaks (increasing vinegar, garlic and soy sauce), this sauce tasted bland and very basic. It felt like something vital was removed in an effort to streamline the recipe. The next day I added some yuzu kosho to the sauce and the lemony, acidic hit of flavor made the sauce taste much better to us.

  • Ganga108 on February 28, 2022

    A salad to convert even the biggest tahini-hater. It is a take on a Japanese favourite. Broccolini, or use sprouting broccoli, is mixed with other greens for a visually pleasing and refreshing blend of textures. As a variation, the recipe can also be made with broccoli, sprouting broccoli or broccolini, just with the dressing. Perfect. Even more perfect – the Broccolini can be char-grilled for the salad, should you so wish.

  • jzanger on April 12, 2019

    Great side dish, and I have a feeling it's super adaptable. I made the sauce as written and used all the rest of the ingredients, but nothing else was measured in an exacting way. After blanching the broccoli (small heads cut into thin florets, not sprouting broccoli) and the green beans in salted water, then cooling them and draining, I charred them quickly in a hot cast iron skillet for a little more interest. The only other change I made was to toss in a large handful of grape tomatoes, which also went really well with the tahini sauce. I imagine this tahini sauce would be great as a kale salad dressing or in a carrot salad as well.

  • dinnermints on March 18, 2018

    Excellent. Made the recipe exactly as stated (subbing broccolini for sprouting broccoli), found it to be full of flavor.

  • pennyvr on August 10, 2016

    Delicious. I left the salt out of the dressing, and microwaved the veggies instead of blanching. This was easy to make and well received.

  • Rutabaga on May 01, 2015

    I wanted to like this more than I did; it was good, but felt a little lacking. To be fair, I used only purple sprouting broccoli - no haricots verts or snow peas - and I think that made the dish a little less interesting. I may have also used too much broccoli, as the flavors of the dressing seemed to get a little lost in it. The dressing itself was quite good; I tasted it before dressing the broccoli, so perhaps my ratio of dressing to broccoli was just a bit off.

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Reviews about this recipe

  • Salt Sugar and I

    So if you're like me and need a little faux summer/spring I highly recommend this sweet tahini dressing with any veg you can find or have in your crisper.

    Full review
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