Nutty, spiced za’atar seasoning features toasted sesame seeds, dried sumac, and salt, and adds richness to these plant-forward steaks from Nosh with Micah blogger Micah Siva.
What you need:
1 head broccoli
¼ cup olive oil
1 teaspoon smoked paprika
2 teaspoons za’atar
¼ teaspoon salt
1 tablespoon champagne or white balsamic vinegar
¼ cup vegan yogurt
¼ cup hazelnuts, chopped
What you do:
- Cut broccoli head into 2 to 3 ½-inch thick slabs. Set aside.
- In a small bowl, combine olive oil, paprika, za’atar, and salt. Drizzle over broccoli to coat.
- Heat a cast-iron skillet over medium-high heat. Once hot, add broccoli, and cook for 6 to 7 minutes per side, or until charred. Add vinegar.
- Onto serving plate, spread yogurt and top with broccoli, hazelnuts, and drizzle with remaining spiced marinade oil.
Photo credit: Micah Siva