Description
This vibrant cumin-roasted broccoli with preserved lemon yogurt recipe offers a delightful combination of smoky roasted broccoli, crispy spiced breadcrumbs, and a tangy, creamy yogurt dip accented with preserved lemon and fresh herbs. Perfect as a flavorful side or a light vegetarian dish, it balances earthy spices with bright citrus notes, delivering a satisfying texture and taste experience.
Ingredients
Scale
Broccoli
- 500g purple sprouting broccoli, trimmed
- 2 tbsp extra virgin olive oil
- 1 tbsp ground cumin
- Salt and pepper, to taste
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 pepper, to taste
Preserved Lemon Yogurt
- 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 pepper, to taste
Instructions
- Preheat and prepare broccoli: Heat the oven to 200°C (180°C fan)/gas mark 6. Check the broccoli stalks to ensure even thickness; halve any larger stems lengthways to match size. Rub the broccoli with 2 tablespoons of extra virgin olive oil, then sprinkle with 1 tablespoon ground cumin and season with salt and pepper. Arrange in a single layer on a baking sheet.
- Roast broccoli: Roast the broccoli for 15 to 20 minutes until tender with light charring, turning halfway through to ensure even cooking and browning.
- Make breadcrumbs: Increase oven temperature to 180°C (160°C fan)/gas mark 4. Tear stale white bread slices into small pieces and bake on a tray for 5 to 10 minutes until crunchy. Transfer toasted bread pieces to a food processor and blitz into fine breadcrumbs.
- Prepare spiced breadcrumbs: Heat 1 tablespoon olive oil in a frying pan over low heat. Add finely chopped garlic, sweet smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and season with salt and pepper. Stir in the breadcrumbs and fry gently for about 5 minutes until golden and fragrant, stirring regularly to prevent burning.
- Drain excess oil: Transfer the fried breadcrumbs to a plate lined with kitchen paper to absorb any excess oil.
- Mix preserved lemon yogurt: In a bowl, combine the full-fat yogurt, finely chopped preserved lemon (seeds removed), coriander, parsley, and grated 1/2 garlic clove. Season with salt and pepper to taste. Stir well to blend all flavors.
- Serve: Plate the roasted broccoli, scatter the spiced breadcrumbs on top, and serve alongside the preserved lemon yogurt for dipping.
Notes
- Using purple sprouting broccoli adds a colorful and slightly sweeter flavor, but regular broccoli can be substituted if necessary.
- The preserved lemon adds a unique tangy note—rinse it lightly if too salty before chopping.
- Adjust cayenne pepper amount for preferred spice level.
- To make gluten-free breadcrumbs, use gluten-free bread alternatives.
- For a crispier broccoli, extend roasting time by a few minutes but monitor to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: cumin roasted broccoli, preserved lemon, spiced breadcrumbs, yogurt dip, Mediterranean side dish, vegetarian broccoli recipe
