Method

• 1.
  Blanch broccoli in a saucepan of boiling water for 1 minute or until just tender, then drain and refresh in iced water. Drain and pat dry with paper towel.
• 2.
  To make the miso and tahini dressing, combine miso, mirin, sake and sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 10-15 minutes or until reduced to 100ml. Remove from heat and stir through tahini and 1 tbs water. Set aside to cool.
• 3.
  Heat a chargrill pan or barbecue to high heat. Brush broccoli and cucumber with oil and grill for 1-2 minutes each side or until broccoli is tender and grill marks appear. Set aside to cool.

• 4.
  Place broccoli and cucumber on a large serving platter. Drizzle with some dressing and scatter with poppy seeds. Serve with remaining dressing alongside.