Description
Cumin-roasted broccoli with preserved lemon yogurt is a vibrant and flavorful vegetarian dish featuring tender purple sprouting broccoli roasted with aromatic cumin and served alongside a zesty preserved lemon yogurt dip and crunchy spiced breadcrumbs. This recipe offers a delightful balance of smoky, tangy, and fresh herb flavors that elevate a simple vegetable into an enticing side or light meal.
Ingredients
Scale
Broccoli and Seasoning
- 500g purple sprouting broccoli, trimmed
- 2 tbsp extra virgin olive oil
- 1 tbsp ground cumin
- Salt and freshly ground black pepper, to taste
Spiced Breadcrumbs
- 2 small slices of stale white bread
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 tsp sweet smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
Preserved Lemon Yogurt Dip
- 1 preserved lemon, finely chopped, seeds discarded
- 100g full-fat yogurt
- 1 tbsp finely chopped coriander leaves
- 1 tbsp finely chopped parsley leaves
- 1/2 garlic clove, finely grated
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare and Roast Broccoli: Preheat your oven to 200°C (180°C fan/gas mark 6). Check the broccoli stalks and halve any thicker stems lengthways to ensure even cooking. Rub the broccoli with the extra virgin olive oil, then sprinkle evenly with ground cumin and season with salt and pepper. Arrange the broccoli in a single layer on a baking sheet and roast for 15-20 minutes until tender with light charring, turning halfway through for even roasting.
- Toast and Process Breadcrumbs: While the broccoli roasts, reduce the oven temperature to 180°C (160°C fan/gas mark 4). Tear the stale white bread slices into small pieces and bake them for 5 to 10 minutes until crunchy. Once toasted, transfer the bread pieces to a food processor and blitz until fine breadcrumbs form.
- Fry Spiced Breadcrumbs: Heat 1 tablespoon olive oil in a frying pan over low heat. Add the finely chopped garlic, sweet smoked paprika, ground cumin, cayenne pepper, and a pinch of salt and pepper. Stir to combine, then add the prepared breadcrumbs. Fry, stirring regularly, for about 5 minutes until the breadcrumbs turn golden and fragrant. Remove from the pan and place on kitchen paper to absorb any excess oil.
- Prepare Preserved Lemon Yogurt: In a bowl, mix the full-fat yogurt with the finely chopped preserved lemon, chopped coriander, parsley, and the grated garlic. Season with salt and pepper to taste. Stir everything well to combine the flavors.
- Serve: Plate the cumin-roasted broccoli, scatter the spiced breadcrumbs generously over the top, and serve with the preserved lemon yogurt on the side for dipping. Enjoy this flavorful and textured dish warm or at room temperature.
Notes
- Using purple sprouting broccoli adds a unique color and slightly different texture than regular broccoli, but regular broccoli can be substituted if needed.
- Ensure the preserved lemon is well rinsed if it’s too salty to balance the flavors in the yogurt dip.
- The spiced breadcrumbs can be made ahead and stored in an airtight container for a few days for convenience.
- This dish pairs well with grilled meats or can be served as a vegetarian main with some warm flatbread.
- Adjust cayenne pepper to your spice tolerance; omit or reduce for milder flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: broccoli, cumin, preserved lemon, yogurt dip, roasted vegetables, spiced breadcrumbs, vegetarian side dish, healthy recipe
