Chargrilled Broccoli with Green Tahini Sauce

Pre-heat your oven to 390°F and blanch the broccoli in boiling hot water for 5 minutes. Drain, then toss the broccoli in the oil, cumin seeds and TABASCO^® Green Sauce and season with salt & pepper.

Spread out in a single layer on a lined baking tray (along with the garlic cloves if using) & bake for 20-25 minutes, or until the broccoli is slightly charred & tender.

Meanwhile, make the green tahini sauce. Plunge the parsley into the boiling water and allow to sit for 2 minutes, or until wilted and bright green. Use a slotted spoon to transfer the parsley to an ice bath, then drain and discard the water.

In a blender, add the blanched parsley, 4 tablespoons cold water and extra virgin olive oil. Blend on medium to high until smooth and you have a creamy sauce (add a little more water if it's still too thick, you want to be able to drizzle the sauce) Add a few dashes of TABASCO^® green sauce and season to taste.