Cumin-Roasted Broccoli with Preserved Lemon Yogurt & Spiced Crumbs

Name: Cumin-Roasted Broccoli with Preserved Lemon Yogurt & Spiced Crumbs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 500 g purple sprouting broccoli trimmed; 2 tbsp extra-virgin olive oil; 1 tbsp ground cumin; 2 slice stale white bread; 1 tbsp olive oil; 1 clove garlic cloves; 1 tsp sweet smoked paprika; 0.5 tsp 1⁄2 tsp ground cumin; 0.5 tsp 1⁄2 tsp cayenne pepper; 1 preserved lemon finely chopped, seeds discarded; 100 g full-fat yogurt; 1 tbsp finely chopped coriander leaves; 1 tbsp finely chopped parsley leaves; 0.5 clove 1⁄2 garlic clove finely grated

Elevate your vegetable side dish with this vibrant roasted broccoli, featuring a zesty preserved lemon yogurt and crunchy, spiced breadcrumbs. It's a perfect balance of earthy, creamy, and citrusy flavors that makes for a sophisticated yet simple appetizer or side.

Servings6 Portions

Prep Time20 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

purple sprouting broccoli trimmed
500 g
extra-virgin olive oil
2 tbsp
ground cumin
1 tbsp
stale white bread
2 slice
olive oil
1 tbsp
garlic cloves
1 clove
sweet smoked paprika
1 tsp
1⁄2 tsp ground cumin
0.5 tsp
1⁄2 tsp cayenne pepper
0.5 tsp
preserved lemon finely chopped, seeds discarded
1
full-fat yogurt
100 g
finely chopped coriander leaves
1 tbsp
finely chopped parsley leaves
1 tbsp
1⁄2 garlic clove finely grated
0.5 clove

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Trim the broccoli stalks to a uniform thickness, halving any particularly large stems lengthways to ensure even cooking. Toss the broccoli with 2 tbsp extra-virgin olive oil, 1 tbsp ground cumin, and a generous pinch of salt and pepper. Spread in a single layer on a large baking sheet and roast for 15-20 minutes until tender and lightly charred at the edges, turning halfway through.

While the broccoli roasts, prepare the breadcrumbs. Lower the oven temperature to 180°C (160°C fan/gas 4). Tear the stale bread into small pieces and bake for 5-10 minutes until completely crunchy. Transfer the toasted bread to a food processor and pulse until you have coarse crumbs.

Heat 1 tbsp olive oil in a frying pan over low heat. Add the finely chopped garlic, smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp cayenne pepper. Stir in the breadcrumbs and fry for about 5 minutes, stirring regularly until golden and fragrant. Transfer to a plate lined with kitchen paper to drain any excess oil.

In a small bowl, whisk together the full-fat yogurt, chopped preserved lemon, coriander, parsley, and the grated half-clove of garlic. Season with salt and pepper to taste. To serve, arrange the warm broccoli on a platter, scatter the spiced breadcrumbs over the top, and serve the yogurt on the side for dipping.