If you have landed on this recipe through our recipe blog then you will know that October 2020 in our recipe series is all about Cucumbers.
If you have found this recipe by chance, welcome to The Together Plan, a charity working to revive Jewish community life in Belarus. History, heritage and culture are high on our agenda and food is intrinsic to who we are… Do explore the rest of our website to find out more about our current projects as well as how you can get involved and support us.
- 2 heads broccoli (sliced 2cm thick lengthways)
- 80g white miso
- 70ml mirin
- 90ml sake
- 1tbsp caster sugar
- 40g tahini
- 3 small Persian cucumbers or 1 large cucumber, sliced 2cm thick
- 4 tbsp extra virgin olive oil
- Poppy seeds to serve
Blanch the broccoli in a large pan of boiling water for 1 minute, then refresh in a large bowl of iced water. Drain well and pat dry with kitchen paper.
To make the dressing, put the miso, mirin, sake and sugar in a small pan over medium heat.
Bring to a simmer, then cook stirring occasionally for 10-15minutes, until it has reduced to 50-75mls.
Take off the heat and stir in the tahini and add 1-2 tbsp water. Cool
Heat the BBQ or griddle pan. Brush the broccoli and cucumber with oil and then griddle for 1-2minutes on each side until the vegetables are charred with marks on each side.
Arrange the broccoli and cucumber on a serving plate, drizzle with dressing and sprinkle with poppy seeds.
Inspired by Ramael Scully
If you enjoyed this recipe and would like to see more in the future, consider supporting us with a donation or click here to find out how else you can get involved.
We love it when people share our recipes! Click the buttons below to share this recipe on social media and make sure to let the recipients know it came from us! Our volunteers have spent plenty of time researching and curating these recipes for us from around the world! Click here to see other recipes in our series.