Cumin-Roasted Broccoli with Preserved Lemon Yogurt Recipe
A vibrant and flavorful side dish featuring cumin-roasted purple sprouting broccoli paired with a tangy preserved lemon yogurt and crunchy spiced breadcrumbs. This recipe combines aromatic spices with fresh herbs to create a deliciously textured and visually appealing dish perfect for roasting and serving as a light, healthy accompaniment.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 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 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 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 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 for uniform thickness and halve any thicker stems lengthways to ensure even cooking. Rub the trimmed broccoli with the extra virgin olive oil, then sprinkle with ground cumin, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 15-20 minutes, turning halfway through, until tender and lightly charred.
- Make the breadcrumbs: Preheat the oven to 180°C (160°C fan)/gas mark 4. Tear the stale bread into small pieces and bake for 5 to 10 minutes until crunchy. Transfer the toasted bread pieces to a food processor and pulse until fine breadcrumbs form.
- Cook the spiced breadcrumbs: Heat the olive oil in a frying pan over low heat. Add the chopped garlic, sweet smoked paprika, ground cumin, cayenne pepper, and a pinch of salt and pepper. Stir in the breadcrumbs and cook for about 5 minutes, stirring regularly until golden and fragrant. Remove from heat and place the breadcrumbs on kitchen paper to absorb any excess oil.
- Prepare the preserved lemon yogurt: In a bowl, combine the yogurt, finely chopped preserved lemon (with seeds discarded), finely chopped coriander and parsley leaves, and grated garlic. Season with salt and pepper to taste. Mix thoroughly until combined.
- Serve: Plate the cumin-roasted broccoli and scatter the spiced breadcrumbs over the top. Serve alongside the preserved lemon yogurt as a dipping sauce for a vibrant, textured side dish.
Notes
- Using stale bread for the breadcrumbs gives extra crunch and texture to the dish.
- Adjust the cayenne pepper amount to control the heat level in the breadcrumbs.
- If preserved lemon is unavailable, substitute with lemon zest and a pinch of salt for a similar tangy flavor.
- The dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- For a gluten-free version, substitute the bread with gluten-free bread or omit breadcrumbs altogether.
Keywords: cumin roasted broccoli, preserved lemon yogurt, spiced breadcrumbs, roasted vegetables, Mediterranean side dish, healthy vegetable recipe
