To prepare the sesame seeds, place the seeds in a dry skillet and toast on medium heat, stirring occasionally, for 3-5 minutes, or until lightly browned. Allow the seeds to cool for a couple minutes, then place them in a small electric grinder or blender and pulse a few times until most of the seeds are cracked open (a mortar and pestle can also be used). The seeds should only be cracked open, and not ground into a flour; the aim is to have some of the texture of the seeds remain.

Now blanch the broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Drain and transfer to a large bowl of ice-cold water. Drain again and pat dry with paper towels (or a clean kitchen towel). Place in a large bowl.

In a small bowl, stir in the olive oil and toasted sesame oil, rice vinegar, garlic, a pinch of red pepper flakes and most of the sesame seeds. Season with salt and pepper. Drizzle over the broccolini and toss to coat. Transfer to a serving plate; sprinkle with the remaining sesame seeds and drizzle over the fresh lemon juice. Feel free to season with more red pepper flakes, if desired.

Serve and enjoy!