Cumin-Roasted Broccoli with Preserved Lemon Yogurt Recipe
A vibrant and flavorful recipe featuring cumin-roasted purple sprouting broccoli served with a zesty preserved lemon yogurt and crispy spiced breadcrumbs. This dish combines aromatic spices, charred broccoli, and creamy yogurt dip for a perfect appetizer or side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Broccoli
- 500g purple sprouting broccoli, trimmed
- 2 tbsp extra virgin olive oil
- 1 tbsp ground cumin
- Salt and freshly ground black 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 freshly ground black 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 freshly ground black pepper, to taste
Instructions
- Prepare and roast the broccoli: Preheat the oven to 200°C (180°C fan/gas mark 6). Check the broccoli stalks, halving any larger ones lengthwise so all are roughly the same thickness. Rub the broccoli evenly with 2 tablespoons of extra virgin olive oil, then sprinkle with 1 tablespoon of ground cumin and season with salt and pepper. Spread the broccoli out in a single layer on a baking sheet and roast for 15-20 minutes until tender with light charring, turning halfway through cooking.
- Make the breadcrumbs: While the broccoli roasts, preheat the oven to 180°C (160°C fan/gas mark 4). Tear the stale bread into small pieces and bake on a tray for 5-10 minutes until crunchy. Transfer the toasted bread to a food processor and blitz into fine breadcrumbs.
- Prepare the spiced breadcrumb topping: Heat 1 tablespoon olive oil in a frying pan over low heat. Add the finely chopped garlic, 1 teaspoon sweet smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and salt and pepper to taste. Stir in the breadcrumbs and fry, stirring regularly, for about 5 minutes until the mixture is golden and fragrant. Transfer to a plate lined with kitchen paper to absorb excess oil.
- Make the preserved lemon yogurt: In a small bowl, combine the finely chopped preserved lemon (discarding seeds), 100g full-fat yogurt, finely chopped coriander and parsley leaves, grated 1/2 garlic clove, and season with salt and pepper. Mix well to blend all the flavors.
- Serve: Plate the cumin-roasted broccoli with the spiced breadcrumb mixture sprinkled over the top. Serve alongside the preserved lemon yogurt for dipping.
Notes
- Use purple sprouting broccoli or any broccoli with similar texture and size. Adjust cooking times if using thicker or smaller stalks.
- For a gluten-free option, substitute the breadcrumbs with gluten-free bread or toasted nuts.
- You can prepare the preserved lemon yogurt ahead and refrigerate to allow flavors to meld.
- Adjust cayenne pepper quantity to control the spiciness of the breadcrumbs.
- This dish works well as a side for grilled meats or as a flavorful vegetarian appetizer.
Keywords: cumin roasted broccoli, preserved lemon yogurt, spiced breadcrumbs, Mediterranean side dish, roasted vegetables, vegetarian recipe
