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Grilled Chinese Broccoli and Long Beans with Tahini Dressing and Dukkah

By Pete Evans From Moveable Feast Season 6, Ep.6

Servings: 6 to 8

These exotic vegetables are easily found in large Asian markets. If you can’t find them, substitute regular green beans and broccoli.


  • 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.

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