Broccoli Tray Bake

I sometimes have a Meat Free Monday segment on my Instagram and am always looking for fresh ideas for this. I hassled a friend for some ideas and they came up with this. Long story short, a negotiation occurred and now the recipe is in this book.

2 broccoli heads

1 tsp garlic salt

Olive oil

1 cup yoghurt

Juice of 1 lemon

1 tsp tahini

2 tbs finely chopped dill

50 g pinenuts

Preheat your oven to 200 degrees and line a baking tray. Wash your broccoli well then cut into florets. I cut my florets in half so they can be roasted cut side down. Toss through the garlic salt and a drizzle of olive oil. Lay out on the tray and roast until charred and cooked through al dente. Meanwhile, toast the pine nuts in a hot, dry pan and make the dressing by combining the yoghurt, tahini, lemon juice and dill.  Drizzle the dressing over the broccoli then sprinkle over the pinenuts.