Tender broccolini dressed in a deeply savoury, silky sauce made with Manilea Smooth peanut butter, sesame oil and white miso. Blended into a warm emulsion, the sauce becomes glossy, rich, and naturally clings to the vegetables.

Perfect as a refined side dish or a light main with rice or noodles.

Ingredients

(serves 2–3 as a side)

for the broccolini

• 250–300 g broccolini
• 1 tbsp neutral oil (or sesame oil)
• Salt, to taste
• Sesame seeds, to finish

for the creamy sesame–peanut miso sauce

• 2 tbsp rice vinegar
• 2 tbsp soy sauce (or tamari)
• 1 tbsp maple syrup
• 3 tbsp sesame oil (increased for richness)
• 2 tbsp water
• 1 tsp ground ginger
• 1 heaped tsp white miso paste
• 1 tsp Manilea Smooth peanut butter (slightly increased)
• Optional: extra water, to adjust texture

Preparation

1. cook the broccolini

• Bring a pot of salted water to a boil.
• Blanch the broccolini for 2–3 minutes, until bright green and just tender.
• Drain and immediately transfer to cold water to stop cooking.
• Pat dry thoroughly.

Optional finishing step (recommended for flavour):

• Heat a pan over medium heat with a little oil.
• Sauté the broccolini for 1–2 minutes, just to lightly caramelise and warm through.
• Set aside.

2. make the emulsified sauce

• Add all sauce ingredients to a small blender or immersion blender cup.
• Blend for 20–30 seconds until completely smooth and glossy.
• The sauce should be fluid but creamy, similar to a light tahini sauce.

Texture adjustment tip:

• Too thick → add 1 tsp water at a time
• Too thin → add a few drops of sesame oil or a touch more peanut butter

This blending step is essential — it creates the emulsion responsible for the rich, velvety texture seen in the photo.

3. assemble

• Arrange the warm broccolini on a plate.
• Spoon or drizzle the sauce generously over the top.
• Finish with sesame seeds.

Serve immediately while the sauce is glossy and warm.

Chef’s notes

• This sauce also works beautifully with green beans, roasted aubergine, tofu, or noodles.
• For an even deeper flavour, gently warm the sauce for 30 seconds before serving (do not boil).