Method

• 1.
  Bring a large saucepan of salted water to the boil over high heat. Cook broccolini, in batches, for 1 minute. Cool in iced water. Drain and pat dry.
• 2.
  Place in a large bowl with 1 tbs oil. Season with salt flakes and freshly ground black pepper and toss to coat.
• 3.
  To make the dressing, place tahini in a small bowl with juice, honey, garlic, 2 tbs oil and a pinch of fine salt. Stir until combined. Add 2 tbs warm water to loosen the texture. Season with freshly ground pepper and check for salt.
• 4.
  Heat remaining 1 tbs oil in a large frypan over medium-high heat. Cook onion, stirring occasionally, for 6 minutes or until starting to caramelise. Set aside. Increase heat to high. Cook broccolini, in batches, for 1 minute each side until lightly charred.
• 5.
  Arrange broccolini on a plate, drizzle over the tahini dressing and top with the sauteed onion. Serve at room temperature with lemon wedges.