And I like a fully stocked cupboard. Should I invest in any spices? Oh I have such a well-stocked cupboard as a student, you have no idea. As of condiments and staples and such, so far I have yellow mustard, tahini, honey, olive oil, spelt berries and oats. How much more should I buy? Two months… Hmm.
So this is what I made with the little that I have. Sauteed broccoli with a delicious tahini sauce. This is an adaption from that of Ottolenghi’s.
It was excruciatingly difficult to mince that garlic with a knife.
Adapted from here
serves 1-2 as a side
1 small head of broccoli
1 garlic clove, minced
1 tbsp tahini
½ tbsp. greek yoghurt
½ tsp honey, or to taste
lemon juice, to taste
salt, to taste
Cut the broccoli into florets. Heat a bit of olive oil in a pan and when hot, add the minced garlic. When fragrant, add the broccoli. Sautee for a couple of minutes, adding some water to the pan if needed. Just a couple of minutes, it should still be bright green and retain that wonderful crunch.
Make the sauce by whisking the rest of the ingredients together. Take the measurements with a grain of salt and adjust to your liking. Add some water, bit by bit, until you reach your desired consistency. Pour over broccoli.