This dish can be made in so many different ways, so it is a match for every kitchen. Don't have a grill? You can easily use the broiler. Don't have a blender? A food processor works just fine.
Preheat the grill. Cut broccoli lengthwise into thick sticks, but don't cut all the way through - keep the crown and stem attached.
Season with olive oil, salt, and pepper, and grill for 5 minutes until charred.
Broiling alternative: cut the broccoli the same way, season with oil, salt, and pepper, and broil undisturbed for 14โ16 minutes.
Transfer your charred broccoli to a bowl, cover, and let sit for 30 minutes.
Whisk together the Greek yogurt or labneh, 1 chopped garlic clove, and 2 tbsp of water. If it's not thick and smooth, add more water and adjust the seasoning with salt and pepper.
Separate the florets from the stems. Chop the stems and set aside 1 cup.
Return remaining broccoli to bowl, add figs and 1 tbsp of lemon juice. Toss to combine, season with salt and pepper. Set aside.
Blend tahini, reserved broccoli stems, remaining garlic, remaining 2 tbsp lemon juice, and 1/2 cup water in a high-speed blender until very smooth. Season as needed.
Spread 1/2 cup purรฉe on a platter. Top with reserved broccoli salad and spoon dressing over (you wonโt need all of it). Scatter herbs, sumac, and lemon zest over.
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