Grilled Broccolini with Lemon Tahini Dressing

1. Stage

Make the dressing:  In a medium bowl, add the tahini, lemon juice, and garlic. Gradually drizzle in 5 tablespoons ice cold water, whisking continuously to create a smooth, thin, and creamy dressing, adding more water as needed. Season with 1/2 teaspoon each salt and black pepper, stir well, and refrigerate until ready to use. The dressing will keep for at least 3 days covered and chilled in the fridge.

2. Stage

Fire up the grill for direct grilling over high heat: For a charcoal grill , light a small pile of coals—a couple handfuls should be enough—you won’t need much if you are not grilling anything else. Place the lit coals onto one half of the grill.  For a gas grill , turn on one burner to high heat.

3. Stage

Toast the pine nuts:  Tip the pine nuts into a small fireproof pan—it shouldn’t have any plastic or wooden parts. Set it on the grill directly over the fire. Toast for 2 to 3 minutes, stirring occasionally, until golden brown then transfer to a small dish and set it aside. You can also do this on the stove top over medium-high heat.

4. Stage

Grill the broccolini:  Place the broccolini in a large bowl, drizzle in the olive oil, and season with remaining 1/2 teaspoon salt. Toss to evenly coat. Use tongs to rest the stems perpendicular to the grill bars directly over the fire. Cook over a high heat for 8 to 10 minutes turning often until lightly charred and tender but still with plenty of bite. Every fire is different, so don’t go by cook times but by visual cues.

5. Stage

Dress and serve: Transfer the grilled broccolini onto a serving plate and drizzle the dressing on top—it may need a good stir if it’s been sitting in the fridge for a while. Scatter the pomegranate seeds, toasted pine nuts, parsley, and Aleppo pepper flakes on top. Serve warm. Did you love the recipe? Give us some stars below!