Origin Inspiration: Middle Eastern mezze meets Korean bar snack
Flavor Profile: Smoky, nutty, bright, crunchy
Ingredients (Serves 2–4 as a side or starter)
For the Broccolini
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1 large bunch broccolini (or tender-stem broccoli)
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2 tablespoons olive oil
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Salt to taste
For the Tahini Sauce
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¼ cup tahini
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2 tablespoons lemon juice
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1 small garlic clove, grated
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2–3 tablespoons cold water (to loosen)
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Salt to taste
To Finish
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1–2 tablespoons Maison Umai BBQ Chili Crunch
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Zest of ½ lemon
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Optional: Toasted sesame seeds, fresh mint, or microgreens
Instructions
1. Char the Broccolini
Trim broccolini ends. Toss with olive oil and a good pinch of salt. Grill, broil, or sear in a cast iron pan over high heat until the stems are just tender and the florets are charred in spots (5–7 minutes total). The goal is smoke, not softness.
2. Make the Tahini Sauce
Whisk together tahini, lemon juice, grated garlic, and salt. Add cold water slowly while whisking until the sauce is creamy, pourable, and smooth.
3. Assemble
Spread tahini sauce on the bottom of a serving plate. Pile on the warm broccolini. Drizzle with BBQ Chili Crunch, letting the oils mingle with the tahini. Finish with lemon zest, sesame seeds, or fresh herbs for brightness.
4. Serve Immediately
Serve warm or at room temperature, as a side, starter, or part of a shared table.
Serving Suggestions
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Add soft-boiled eggs or grilled halloumi for richness
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Serve with flatbread or warm pita to mop up every drop
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Pair with dry rosé, amber ale, or sparkling water with cucumber
Maison Umai Tip
Tahini and chili oil are natural opposites—nutty richness meets smoky heat. Layer them without mixing to create visual drama and flavor contrast in each bite.