Broccolini and sweet sesame salad from Plenty (page 94) by Yotam Ottolenghi

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Notes about this recipe

  • robin_gemtnj on May 17, 2026

    We loved the sauce though ate so used to sesame sauces that add a touch of sesame oil for a flavor boost, so we will add 1/2 tsp next time. We are also not as big of fans of blanched broccoli texture so will char the broccoli next time with the same sauce.

  • Hiker010 on January 10, 2026

    Made Jan 2019 -- not great Weird combo of Nigella seeds + Whole Foods tahini (pretty bitter) Used only 3/4 cup cilantro -- more wouldn't have helped 3 minutes too long to blanch thin haricot vert

  • lorloff on April 27, 2025

    I thought this was great. We made this with only Broccolini from the farmers market. The sesame sauce was perfect. As recommended by other’s we reduced the honey a bit; used sourwood honey and it was great. The dressing is really delicious. We are going to try it on grilled asparagus tonight.

  • damjih on June 21, 2022

    I thought it was just ok, and not significantly better than just eating this mix of veggies with butter and lemon, but I guess maybe the point is to not eat the same flavours all the time, ha

  • Nik on July 11, 2021

    A delicious, crunchy salad doused in a fabulous creamy sauce. I used market-fresh broccolini (roughly chopped after blanching) and mangetout.

  • purrviciouz on September 03, 2020

    I can't think of any vegetables that this sauce wouldn't be great on. I think white miso might be a nice addition to add a little salt as i found myself reaching for the salt shaker.

  • fscassim on June 21, 2020

    Wow, what a dressing! I just steam the veggies and serve the dressing on the side. Similar to the traditional Japanese sesame miso sauce, but pairs much better with green beans, snow peas and broccoli. Yotam is making me enjoy veggies that I never did before.

  • JLDuck on December 31, 2019

    As noted by others the dressing is fabulous. I used asparagus and beans. Worked a treat.

  • rmorse on August 11, 2019

    The dressing for this salad is amazing, and it is a delicious change.

  • VineTomato on May 06, 2019

    Great salad and a lovely dressing. An enjoyable way to get the greens in!

  • KarinaFrancis on September 26, 2017

    Loved it! I felt healthy and virtuous with every bite. Easy to make on a weeknight and its really delicious too. I added some roast chicken to make it a meal. Totally agree with the previous reviewer who suggested asparagus would be nice too, I think this will be on high rotation over summer

  • clcorbi on May 18, 2017

    I didn't end up loving this salad as much as everyone else, but it was due to a serious user error--I used broccoli rabe rather than broccolini, and the bitter flavor just doesn't work well here. I'd be willing to give this another try with the correct veggie. I also think asparagus could be really nice here. I will note that the dressing turned out quite thick for me--I thinned it out with a bit of sesame oil, which was nice.

  • eliza on July 19, 2016

    I liked this salad and it's a great way to use beans and snow peas from the garden. The dressing is nice, however I do like my own tahini dressing better (adapted from The Cook's Garden book), so I will continue to make that dressing for this salad. I omitted the nigella seeds.

  • lajaxon on May 10, 2016

    Nice way to have a lot of tasty greens with a different and very flavorful sauce/dressing. I used less honey than suggested.

  • Yildiz100 on February 08, 2015

    I loved the texture, but he dressing was just a bit sweet for my taste.

  • oddkitchen on January 13, 2013

    Delectable. Addictive sweet/savory vegan dressing. Recipe is also on the Guardian site. Groundnut oil=peanut oil

  • michalow on January 04, 2013

    mangetout = snow pea

  • LouiseStaley on October 15, 2012

    This is truly spectacular. Tender crisp greens with a creamy dairy free dressing. This is definately a keeper.

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