This isn’t your average side of greens. This Steamed Broccolini® with Zingy Dressing & Olive Oil-Toasted Seeds is the kind of dish that steals the spotlight-fresh, snappy broccolini dressed up in a tangy mustard vinaigrette with a salty hit of parm, then scattered with golden, crunchy seeds toasted in olive oil.
It’s fast, unfussy, packed with goodness, and full of texture-perfect for weeknights, lazy weekend lunches, or as part of a BBQ.
Serve it alongside grilled fish, roast chicken, or pile it into a bowl with grains and a soft-boiled egg. Delicious warm, at room temperature, or straight from the fridge the next day.
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Ingredients
Gluten-free, Vegetarian, Nut-free, Egg-free 
10 minutes preparation time + 10 minutes cooking time 
4 Broccolini
- 2 bunches broccolini, washed (about 500g)
Toasted Seeds
- 1/4 cup pepitas
- 1/4 cup sunflower seeds
- 1 teaspoon extra virgin olive oil
- A generous pinch of flakey sea salt
Zingy Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- 1 small shallot, very finely chopped (about 2 tablespoons)
- 2 tablespoons finely grated Parmigiano Reggiano
- Sea salt and freshly cracked black pepper, to taste
Method
Toast the seeds
- Place a medium-sized frying pan (ideally one with a steamer insert) over medium heat.
- Add the pepitas and sunflower seeds and toast, stirring constantly, for 1–2 minutes.
- Drizzle in the olive oil and sprinkle in the flakey sea salt.
- Continue to toast, stirring, until the seeds are golden brown and fragrant.
- Remove from the pan and set aside.
Steam the broccolini
- Add a splash of warm water to the same pan and insert the steamer basket.
- Add the broccolini, cover with a lid, and steam for 3–5 minutes, or until vibrant green and just tender.
- Remove and set aside.
Make the dressing
- While the broccolini steams, add all the dressing ingredients to a small jar.
- Seal and shake well to emulsify.
- Taste and adjust for salt, pepper, and acidity as needed.
Assemble the dish
- Arrange the steamed broccolini on a serving plate.
- Spoon over the zingy dressing and scatter with the toasted seeds.
- Finish with an extra sprinkle of flakey sea salt and a few cracks of black pepper.
NOTES
- Make it Vegan: Swap the Parmigiano Reggiano for a vegan hard cheese or 1 tablespoon of nutritional yeast to keep the umami while making the dish fully plant-based.
- No Steamer? No problem. You can blanch the broccolini in boiling water for 1-2 minutes until just tender, then drain well and pat dry before assembling.
- Serving Suggestions: This dish works beautifully as a side for grilled meats, baked fish, or as part of a salad spread.
- Seed Tips: Toasting the seeds in oil brings out their flavour and adds crunch. Watch closely-they can go from golden to burnt quickly. Store leftovers in an airtight container and use to top salads, soups, or grain bowls.
- Dressing Variations: Try using apple cider vinegar or lemon juice in place of red wine vinegar for a different kind of zing. A small crushed garlic clove can be added for more punch.
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