This takes time — around 20 minutes of slow motion around the mortar — to create a dense, rich sauce..
Transfer broccoli to ice water, and let stand until cool, about 1 minute.Place broccoli on a clean kitchen towel; let stand until ready to use.. Heat 2 tablespoons grapeseed oil in a large skillet over medium-high.
Place half of broccoli in skillet, and cook, without stirring, until very caramelized and deeply charred on one side, 2 to 3 minutes.Flip florets over, and cook until charred, 2 to 3 minutes.Repeat procedure with remaining 2 tablespoons oil and remaining broccoli florets.. Toss broccoli with 1/4 cup black garlic vinaigrette, and season with additional salt to taste.
Spread labneh or tzatziki, if using, on a serving platter, and top with broccoli.Sprinkle evenly with feta and sunflower seed kernels.. To Make Ahead.
Black garlic vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week.
Serve leftovers with hearty greens or include as a dip with a charcuterie board.. Save.and her husband, Vivek Deora, grew up eating spicy goat curry., thinly sliced (about 2 tablespoons).
1. small (1/2-ounce).bunch fresh dill.
Steamed Cabbage.grapeseed oil, divided.