Charred broccolini with muhammara

Charred broccolini with muhammara

Muhammara is a Middle Eastern dip that is made with walnut and roasted red capsicums (bell peppers). It is usually spiced with Syrian Aleppo chili pepper flakes which is distinctly mild and sweet. I’ve used red pepper flakes here as this is what I most often have in my pantry, but if you have Aleppo chili, please use it. I’ve taking a shortcut with my muhammara by using store-bought roasted capsicum/bell peppers (if you can find a “fire-roasted” variety, even better, as it will add a nice smokiness to the dip though I think this is only available in the US) but if you prefer, feel free to roast or grill your own capsicum (you’ll only need to cook 1).

This is a light dish and a small serving, so double it if you are serving a crowd. If you’re celebrating the 4th this week in America, cook the broccolini on the BBQ. Don’t be afraid to get some charring on the flowers and stem, as this will add flavour.

There are many ways to adapt this dish. If you are looking to make it heartier, you could add some legumes such as lentils or chickpeas, a grain like farro, pearl barley or quinoa, and top with some cheese such as ricotta, torn burrata or feta. Some flat bread or sourdough would be nice to mop up the vibrant dip.

Serves 2 aș a snack or more as a side

Print Recipe

Ingredients

• 225g (1/2 pound) broccolini, trimmed
• extra virgin olive oil
• sea salt and black pepper
• ¼ cup toasted sliced almonds or roughly chopped walnuts

Muhammara

• 125g (½ cup) store bought roasted capsicums/bell peppers, preferably fire roasted
• 60g (½ cup) cup toasted walnuts, roughly chopped
• 4 scallions, roughly chopped
• 1 clove garlic, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon red chili/pepper flakes
• 2 teaspoons pomegranate molasses
• 3 teaspoons lemon juice (from about ½ small lemon)
• 60ml (¼ cup) extra virgin olive oil

Substitutions

Walnuts: almonds, cashews, pumpkin seeds

Broccolini: broccoli, cauliflower

1. Cut each broccolini stem in half so that they are not as long. If you have any stems that are super thick, slice the stem in half so it cooks evenly.

2. Heat a large skillet (frying pan) on medium high. When hot, add a drizzle of olive oil and add the broccolini. Season with sea salt and black pepper and cook for 6-7 minutes, turning every minute or so, until the broccolini stems are just tender and some of it is charred.

3. To make the muhammara, place the roasted capsicums/bell peppers, walnuts, scallions, garlic, cumin, sea salt, red chili/pepper flakes, pomegranate molasses, lemon juice and olive oil into a blender or food processor and puree until completely smooth.

4. To serve, spread the muhammara onto a large plate and top with the broccolini. Scatter over the almonds or walnuts, and serve.