Grilled Broccolini with Lemon Tahini, Pomegranate & Pine Nuts
Why It’s Great for You
- Lightweight, nutrient dense side/mini‑meal
- High in vitamin C, fibre, healthy fats & plant protein
- Quick to prepare (< 30 minutes) — perfect post‑workout or as part of a clean eating plan
Ingredients (Serves 4)
| Item | Quantity | Notes / Possible Swaps |
|---|---|---|
| Broccolini | ~400 g | Can use broccolini or tenderstem broccoli; if those are unavailable, use regular broccoli florets + stems sliced. |
| Olive oil | 1 Tbsp | Or avocado oil for higher smoke point. |
| Sea salt | ½ tsp + extra for seasoning | Adjust to taste. |
| Freshly ground black pepper | ½ tsp | |
| Tahini‑Lemon Dressing: | ||
| Tahini (sesame paste) | 4 heaping Tbsp | Use light tahini if you prefer less bitterness. |
| Fresh lemon juice | 3 Tbsp | Freshly squeezed best. |
| Garlic | 2 cloves, finely minced | Can reduce if sensitive. |
| Ice cold water | 5‑7 Tbsp (75‑100 ml) | Helps thin the dressing to right consistency. |
| Toppings / Garnish: | ||
| Pine nuts (raw) | 50 g | Toasted gives more flavour; swap with chopped almonds or walnuts if desired. |
| Pomegranate arils | 1 cup (from about 1 large pomegranate) | Sweet & tart contrast; can use dried cranberries if fresh isn’t available. |
| Flat‑leaf parsley | A good handful, chopped | Adds freshness & colour. |
| Aleppo pepper flakes (optional) | To taste | Adds mild heat & depth. |
Method
- Make the Dressing
In a medium bowl, whisk together tahini, lemon juice, and minced garlic. Gradually add cold water, one tablespoon at a time, whisking continuously until you get a smooth, pourable but creamy texture. Season with ½ tsp salt + ½ tsp black pepper. Set aside or refrigerate until needed. - Prep & Heat Grill / Grill Pan
Preheat grill to high direct heat, or heat a heavy grill pan on your stovetop if you don’t have a grill. - Toast the Pine Nuts
In a dry pan (or on the grill), toast the pine nuts for 2‑3 minutes over medium heat until golden and fragrant. Stir frequently so they don’t burn. Remove and set aside. - Season & Grill the Broccolini
Toss broccolini with the olive oil and remaining salt so everything’s evenly coated. Lay the stems perpendicular to grill bars (so they don’t fall through), directly over the heat. Grill for about 8‑10 minutes, turning occasionally, until you get nice char marks but the veg still has bite. - Assemble & Serve
Place the grilled broccolini on a platter or individual plates. Drizzle the tahini‑lemon dressing over top. Scatter on the pomegranate arils, toasted pine nuts, parsley, and a pinch of Aleppo pepper flakes if using. Serve warm.
Nutritional Snapshot (Estimate per Serving)
- Calories: ~340–360 kcal
- Protein: ~8 g
- Fat: ~20–22 g (mostly from tahini & olive oil/pine nuts — good fats)
- Carbs: ~30–35 g
- Fibre: ~7‑8 g
- Lots of vitamin C, iron, antioxidants from pomegranate & broccolini
Tips & Tweaks for Gym Goals
- Pre‑/Post‑Workout Pairing: Add a lean protein (grilled chicken, tofu, chickpeas) to make this a more complete meal.
- Batch Dressing Ahead: The tahini dressing can be made ahead and kept in the fridge for 2‑3 days; stir before using.
- Veg Swap: Substitute or add other char‑grillable veg (asparagus, zucchini, capsicum) for variety.
- Nut Allergies: If pine nuts aren’t suitable, try pumpkin seeds or sunflower seeds toasted.