Christopher Whitehead, head chef of the new Palings Kitchen & Bar, shares his popular broccolini, shard & pinenut salad recipe with a creamy tahini dressing.
1 bunch broccolini, trimmed
2 leaves rainbow chard, plus stems
1 tsp pine nuts, toasted
½ tsp black sesame seeds
30 ml Tahini dressing
1 tsp hazelnuts, toasted/crushed
20 ml Cobram Estate Hojiblanca EVOO
2 Baby beetroot, roasted
½ Baby heirloom carrot, thinly sliced
1 Baby heirloom radish, thinly sliced
Cooking salt, to taste
freshly ground Black pepper, to taste
RECIPE: TAHINI DRESSING
100 ml Tahini
75 ml yoghurt
25 ml lemon juice
½ tspn sea salt
50 ml honey
1 tspn Ras el hanout
Blanch broccolini in boiling, salted water until cooked, approx 4 mins.
Drain without refreshing and leave to dry. Toss broccolini in a little olive oil, season and then broil or fry in a hot pan, until slightly charred and smoky. Set aside to cool.
Separate chard leaf and stem. Cut stem into 10 cm pieces and blanch in boiling, salted water. Drain without refreshing. Leaves for 3 mins, stems for 4 – 5 mins. Cut leaves into bite size pieces.
To toast nuts, place on a baking tray and roast at 180 C for approx 5 mins. Crush the hazelnuts under a heavy saucepan to extract the oils form the nuts.
Place broccolini, chard stalks, leaves, carrot and radish in a bowl. Add nuts and dress with hojiblanca oil. Taste salad for seasoning.
Drizzle with tahini sauce and scatter with black sesame seed.
If you cannot get the Hojiblanca oil, any great extra virgin olive oil will suffice.
To make tahini dressing:
Combine all ingredients well and taste for seasoning and balance.
*Ras el hanout is a Moroccan spice mix, which we make from many spices, including nutmeg, cloves, cinnamon, cardamom, cayenne pepper. You could substitute with another type of spice mix, for example a garam masala spice mix.