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.
Ingredients for broccoli fig salad:
Method of preparing the broccoli fig salad:
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Preheat the grill. Cut broccoli lengthwise into thick sticks, but don't cut all the way through - keep the crown and stem attached.
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Season with olive oil, salt, and pepper, and grill for 5 minutes until charred.
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Broiling alternative: cut the broccoli the same way, season with oil, salt, and pepper, and broil undisturbed for 14–16 minutes.
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Transfer your charred broccoli to a bowl, cover, and let sit for 30 minutes.
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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.
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Separate the florets from the stems. Chop the stems and set aside 1 cup.
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Return remaining broccoli to bowl, add figs and 1 tbsp of lemon juice. Toss to combine, season with salt and pepper. Set aside.
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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.
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Spread 1/2 cup purée on a platter. Top with reserved broccoli salad and spoon dressing over (you won’t need all of it). Scatter herbs, sumac, and lemon zest over.
Chef's Tip:
You can swap the mint with parsley or tarragon.
Source: https://www.bonappetit.com/
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