Nutty, spiced za’atar seasoning options toasted sesame seeds, dried sumac, and salt, and provides richness to those plant-forward steaks from Nosh with Micah blogger Micah Siva.
What you want:
1 head broccoli
¼ cup olive oil
1 teaspoon smoked paprika
2 teaspoons za’atar
¼ teaspoon salt
1 tablespoon champagne or white balsamic vinegar
¼ cup vegan yogurt
¼ cup hazelnuts, chopped
What you do:
- Minimize broccoli head into 2 to three ½-inch thick slabs. Put aside.
- In a small bowl, mix olive oil, paprika, za’atar, and salt. Drizzle over broccoli to coat.
- Warmth a cast-iron skillet over medium-high warmth. As soon as scorching, add broccoli, and cook dinner for six to 7 minutes per aspect, or till charred. Add vinegar.
- Onto serving plate, unfold yogurt and high with broccoli, hazelnuts, and drizzle with remaining spiced marinade oil.
