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Roasted broccoli & pul biber toast

Roasted broccoli & pul biber toast

By Tyler Touma
10’ Prep time
10’ Cook time
20’ Total time
551 Calories
2 Serving

Summary

Turkish red pepper flakes give this an aromatic, fruity kick.
Tyler Touma 0 Followers

Step by Step

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Step 1

Preheat the oven to 200oC, gas mark 6. Put the Tenderstem broccoli tips on a baking tray, toss with the olive oil and pul biber. Season and roast for 8-10 minutes, adding the blanched hazelnuts after 5 minutes, until the broccoli is tender and lightly charred. Roughly chop the hazelnuts. Put the tahini in a bowl and stir in 1 tsp water at a time until it’s a drizzling consistency; season. Toast the 2 slices of bread, then spread with the herby labneh yogurt dip. Top with the broccoli and drizzle over the tahini. Scatter over the nuts, the lemon zest and a pinch of extra pul biber.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Unwaxed lemon
    Unwaxed lemon
    0.5
  • Blanched hazelnuts
    Blanched hazelnuts
    20 grams
  • Tahini
    Tahini
    1 tbsp
  • Tenderstem broccoli
    Tenderstem broccoli
    125 grams
  • Cooks’ ingredients pul biber
    Cooks’ ingredients pul biber
    1 tsp
  • Spelt sourdough
    Spelt sourdough
    2 slice/s
  • The levantine table herby labneh yogurt dip
    The levantine table herby labneh yogurt dip
    1 pack

Nutrition Facts

View nutrition facts
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