CUMIN-ROASTED BROCCOLI WITH PRESERVED LEMON YOGURT

Cumin-roasted broccoli with preserved lemon yogurt image

Enjoy this cumin-roasted broccoli with preserved lemon yogurt as a vibrant side dish. It's a beautiful combination of spices, textures and colours

Provided by Shivi Ramoutar

Time 55m

Yield Serves 6 (as as side)

Number Of Ingredients 14

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

Steps:

Heat the oven to 200C/180C fan/gas 6. Check the stalks of the broccoli are roughly the same thickness, if not, halve the bigger stems of broccoli lengthways. Rub the broccoli with the oil, then sprinkle over the cumin and some seasoning. Tip onto a baking sheet in a single layer, and roast for about 15-20 mins, or until tender with just a little light charring, turning halfway through.
For the breadcrumbs, heat the oven to 180C/160C fan/gas 4. Tear the bread into small pieces and bake for 5 to 10 mins, or until crunchy, then tip into a food processor and blitz into breadcrumbs.
Heat the oil in a frying pan over a low heat, then add the garlic, spices, the breadcrumbs and some seasoning. Fry, stirring regularly, for about 5 mins until golden. Transfer to a plate lined with kitchen paper to absorb any excess oil.
For the yogurt, mix together all the ingredients and season to taste. Serve the broccoli with the breadcrumbs scattered over and the yogurt on the side for dipping.

Nutrition Facts : Calories 130 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium