From: Owner/executive chef Michael Teich, The Wallace, Culver City, CA. Yield: 1 serving.

8 to 12 pieces sprouting broccoli (depending on size)

Tahini Sauce:
3½ Tbsp. tahini
1½ Tbsp. lemon juice
1 garlic clove, minced
1 tsp. ground cumin
2 Tbsp. water (adjust consistency, adding more or less as needed)

Dukkah:
¼ cup hazelnuts
2 Tbsp. sunflower seeds
1 Tbsp. fennel seeds
1 Tbsp. cumin seeds
1 Tbsp. white peppercorns
3 Tbsp. coriander seeds
1½ Tbsp. white sesame seeds
½ tsp. nigella seeds
1 tsp. smoked paprika
½ sea salt

Place broccoli in a bowl and season to taste with salt, marinate with rosemary garlic oil and grill over high heat. Turn often, letting broccoli char and cook through, but stay al dente. Spoon tahini sauce on plate and stack broccoli on top. Drizzle with olive oil, sea salt, and the dukkah. Garnish with pickled radish and crumbled feta cheese.