These exotic vegetables are easily found in large Asian markets. If you can’t find them, substitute regular green beans and broccoli.
Grilled Chinese Broccoli and Long Beans with Tahini Dressing and Dukkah
- Kosher salt
- 1 lb. Chinese broccoli, trimmed
- 12 oz. Chinese long beans, trimmed
- 2/3 cup well-mixed tahini
- 5 Tbs. extra-virgin olive oil, more for grilling
- 3 Tbs. lemon juice
- 2 cloves grated garlic, more to taste
- 1-1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. cayenne pepper, more to taste
- Freshly ground black pepper
- 1/4 cup coarsely chopped fresh mint
- 3 Tbs. store-bought or homemade dukkah, more to taste
- 2 Tbs. golden raisins
- 2 Tbs. black raisins
- 2 radishes, very thinly sliced
- Line two rimmed sheet pans with paper towels and set aside. Bring a large pot of well salted water to a boil. Blanch the broccoli and the long beans separately in the same water until the vegetables are slightly softened and bright green, about 3 minutes each. Transfer to the prepared sheet pans as the vegetables are done. Pat the vegetables very dry with paper towels and set aside.
- Heat a gas or charcoal grill to medium (350°F to 375°F). Meanwhile, in a medium bowl, whisk together the tahini, 3 Tbs. of the oil, the lemon juice, garlic, cumin, coriander, and cayenne pepper. Add water 1 Tbs. at a time and whisk until a semi-thick consistency dressing is reached. Adjust the seasoning with salt to taste. Set aside.
- Toss each pan of vegetables with the remaining 2 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Oil the grill. Grill the vegetables until charred in places, turning half way through cooking, about 6 minutes total. Cut the vegetables into bite-size pieces and transfer to a serving platter. Drizzle with the tahini dressing to taste, and scatter the mint, dukkah, raisins, and radishes over the top. Serve with the remaining dressing.