Serves 1 as a small plate
15 minutes

6 tenderstem broccoli spears
2 tbsp Greek yogurt
1 tbsp tahini
Handful of almonds (roughly chopped)
Squeeze of fresh lemon
Zaatar (optional)
Olive oil, seasoning

Heat a pan, then add a glug of olive oil and some salt. When hot, add the broccoli and fry for around 5 minutes on each side, or until colouring. While this is frying, mix the Greek yogurt with one tablespoon of tahini, a squeeze of lemon and some salt. You can add a teaspoon of zaatar at this point too, or any dried herb. Add the chopped almonds to the frying pan for a minute at the end and serve the broccoli & almonds on top of the yoghurt.