A good match with rice and grilled meats or fish. Don't discard those delicious broccoli leaves either - they're fantastic - just cook them along with the stems.
Blanch the slender stems in boiling water for 1-2 minutes, drain and refresh in cold running water. Drain well.
In a bowl mix the tahini, lemon juice, water, tamari, vinegar, salt and pepper together well using a whisk to reach a pourable consistency.
Add more water as needed and taste to adjust seasoning.
Mix the slender stems and edamame beans in a large bowl, drizzling over the tahini dressing.
2 bunches Slender Stem broccoli or 1 large head of broccoli, well washed with the florets removed
1 cup frozen edamame beans defrosted and skinned
2 tablespoons Ceres hulled tahini paste
40-50 millilitres water
1/2 teaspoon tamari
1 tablespoon Bayden's Organic cider vinegar
Salt and Pepper to taste