Broccoli with tahini and black garlic by chef Andrea Boueiz

For the broccoli:

1. Wash the broccoli and trim the bottom part. Cut into large pieces.
2. Bring salted water to a boil, blanch the broccoli for 2 minutes. Then plunge into ice water to stop the cooking.
3. Heat a skillet, add the olive oil, and cook the broccoli on both sides until nicely browned. Season with salt and pepper. Set aside.

For the black garlic tahini sauce:

1. Place all ingredients in a container and blend with an immersion blender or in a food processor until smooth.
2. Adjust seasoning to taste. Store in the refrigerator.

For the garlic and almond oil:

1. In a small saucepan, heat the olive oil, add the garlic and sesame seeds, and cook over low heat until the garlic is lightly golden. Remove from heat and add the chili flakes and a pinch of salt.
2. Roughly chop the almonds and add them to the oil.
3. Transfer the mixture to a small container to prevent the garlic from burning, and set aside.

For plating:

1. Arrange the broccoli pieces on a platter of your choice, drizzle generously with the tahini sauce, and pour the garlic oil around the edges of the dish.
2. Finally, zest the lemon generously over the entire dish.