Dinner

Cumin-Roasted Broccoli with Preserved Lemon Yogurt Recipe

ByNoah Steele January 19, 2026January 19, 2026

Introduction

Cumin-roasted broccoli with preserved lemon yogurt is a vibrant and flavorful dish that combines tender roasted greens with zesty, creamy yogurt and crunchy, spiced breadcrumbs. It’s a perfect side or light meal that’s both easy to prepare and full of exciting tastes.

The image shows a white round plate filled with dark green roasted broccolini, slightly charred on the edges, arranged in a scattered way. On top and between the broccolini, there are small, crunchy, orange-brown crouton pieces that add a textured contrast. The plate sits on a soft pink cloth with a white marbled surface beneath it. A small part of another dish can be seen on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g purple sprouting broccoli, trimmed
2 tbsp extra virgin olive oil

1 tbsp ground cumin
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

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

Instructions

Step 1: Preheat the oven to 200C/180C fan/gas 6. Check the broccoli stalks and halve any thicker stems lengthways to ensure even cooking. Rub the broccoli with the extra virgin olive oil, sprinkle over the ground cumin and season with salt and pepper. Spread in a single layer on a baking sheet.

Step 2: Roast the broccoli for 15-20 minutes until tender with light charring, turning halfway through cooking.
Step 3: Meanwhile, set the oven to 180C/160C fan/gas 4. Tear the stale bread into small pieces and bake for 5-10 minutes until crunchy. Transfer to a food processor and blitz into breadcrumbs.
Step 4: Heat 1 tbsp olive oil in a frying pan over low heat. Add the chopped garlic, sweet smoked paprika, ground cumin, cayenne pepper, and some seasoning. Stir in the breadcrumbs and fry for about 5 minutes, stirring regularly until golden. Drain on kitchen paper to remove excess oil.

Step 5: For the yogurt, combine full-fat yogurt, preserved lemon, chopped coriander, parsley, grated garlic, and a pinch of salt in a bowl. Mix well.
Step 6: Serve the cumin-roasted broccoli topped with the spiced crunchy breadcrumbs, alongside the preserved lemon yogurt for dipping.

Tips & Variations

Use fresh lemon zest instead of preserved lemon for a milder, fresher yogurt dip.

Try adding toasted pine nuts or almonds to the breadcrumbs for extra crunch.
Roast other vegetables like cauliflower or asparagus using the same cumin and oil method for variety.

Storage

Store any leftover roasted broccoli and yogurt separately in airtight containers in the fridge for up to 2 days. Reheat the broccoli gently in the oven or microwave. Add fresh breadcrumbs before serving to maintain their crunch.