Prep time: 15 mins
Cooking time: 8-10 mins
1 tbsp olive oil
1 large head broccoli, cut into florets
½ teaspoon chilli flakes
2 bunches asparagus, trimmed
200g French green beans, trimmed
1½ teaspoons honey
2 teaspoon lemon juice
1 small garlic clove, peeled and minced
3 tablespoons water
3g Italian parsley, leaves picked
1 teaspoons black sesame seeds
Bring a large saucepan filled with salted water to a boil over a high heat.
Meanwhile heat the olive oil in a large sauté pan over a high heat.
Add the broccoli and cook stirring for 3-4 mins until the florets are charred around the edges but still retain some crunch.
Remove from the heat and transfer to a large mixing bowl.
Add the chilli flakes and toss to combine.
Add the asparagus to the boiling water and blanch for 1 min. Then remove from the saucepan and refresh in iced water.
Repeat for the green beans blanching them for 2 mins.
Drain the asparagus and beans and pat dry on kitchen paper before adding to the broccoli.
In a small mixing bowl add the tahini, honey, lemon, garlic and water, whisking well to combine, season to taste.
At first the sauce may look like it has split, but it will soon come together with whisking. You may need to add a little more water to achieve the consistency of runny honey.
Finally, either add the dressing to the broccoli mixture along with half the parsley, toss gently and serve in a bowl, or serve on a large plate and drizzle over the dressing scattering with remaining parsley and sesame seeds.