Broccoli with Nut Sauce

Break the broccoli down into florets. Blanch them in salted water for 3 minutes, then immediately plunge them into ice water. Drain well, drizzle with oil, season with pepper, and briefly sear in a pan. Alternatively, you can skip the searing step and simply blanch them for 4–5 minutes.

For the sauce, soak raw cashews in cold water for 12 hours. Next, place the soaked nuts in a blender cup along with the mustard, a clove of garlic, salt, sugar, and black pepper.

Add the soy sauce, rice vinegar, water, syrup, tahini paste, and vegetable oil. Blend everything thoroughly until you have a smooth, uniform sauce. Let it chill in the refrigerator for 10–15 minutes.