All this grilled dukkah broccoli needs is a squeeze of smoky grilled lemons. Dukkah is a spice blend made from hazelnuts, cumin, coriander and sesame seeds.
- 1/4 cup roughly chopped blanched hazelnuts
- 1 tablespoon cumin seeds
- 1 tablespoon sesame seeds
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 heads broccoli (about 1 pound)
- 1 tablespoon olive oil
- 1 lemon, halved
- For the dukkah spice mix, toast the hazelnuts, cumin seeds, sesame seeds, coriander seeds, salt and black pepper in a small skillet over medium heat until fragrant, about 2 minutes. Transfer the mixture to a cutting board and finely chop.
- Preheat a gas or charcoal grill on medium high heat.
- Trim the stem of each broccoli head, so it is 2-inches long. Cut into 1/4-inch thick slices.
- Toss the broccoli in olive oil and 1-2 tablespoons dukkah. Grill the broccoli until it is charred at the edges, about 2 minutes per side.
- Grill the lemon halves, cut-side down until they have grill marks, about 2 minutes.
- Place the broccoli on a serving dish. Sprinkle with additional dukkah as desired. Squeeze the lemons over the broccoli.
Extra dukkah can be stored in an airtight container.