Cumin-Roasted Broccoli with Preserved Lemon Yogurt Recipe
This vibrant and flavorful recipe features cumin-roasted purple sprouting broccoli served with a zesty preserved lemon yogurt and crunchy spiced breadcrumbs. The broccoli is roasted to tender perfection with cumin seasoning, while the crispy, spiced breadcrumbs add a delightful texture contrast. The preserved lemon yogurt complements the dish with a refreshing tang, making it a perfect appetizer or side dish bursting with bold Mediterranean-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Broccoli
- 500g purple sprouting broccoli, trimmed
- 2 tbsp extra virgin olive oil
- 1 tbsp ground cumin
- Salt and freshly ground black pepper, to season
For the Spiced Breadcrumbs
- 2 small slices of stale white bread
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 tsp sweet smoked paprika
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- Salt and freshly ground black pepper, to season
For the 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
- ½ garlic clove, finely grated
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare and Roast Broccoli: Heat the oven to 200°C (180°C fan)/gas mark 6. Check that the broccoli stalks are roughly the same thickness; halve the thicker ones lengthwise to ensure even cooking. Rub the broccoli with 2 tablespoons of extra virgin olive oil, sprinkle with 1 tablespoon ground cumin, salt, and freshly ground black pepper. Spread out the broccoli in a single layer on a baking sheet and roast in the oven for 15 to 20 minutes, turning halfway through, until tender with a slight char.
- Make the Breadcrumbs: While the broccoli cooks, heat 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 into a food processor and blitz until you form coarse breadcrumbs.
- Cook the Spiced Breadcrumbs: Heat 1 tablespoon olive oil in a frying pan over low heat. Add the finely chopped garlic, sweet smoked paprika, ½ teaspoon ground cumin, cayenne pepper, and some seasoning. Stir regularly and fry the breadcrumbs in this spice mixture for about 5 minutes until they turn golden and fragrant. Remove the breadcrumbs from the pan and drain on kitchen paper to absorb any excess oil.
- Prepare the Preserved Lemon Yogurt: In a bowl, combine the finely chopped preserved lemon (seeds discarded), full-fat yogurt, chopped coriander, parsley, and grated garlic. Season with salt and freshly ground black pepper to taste. Mix well until all ingredients are fully incorporated.
- Serve: Plate the cumin-roasted broccoli, scatter the warm spiced breadcrumbs generously over the top, and serve the preserved lemon yogurt on the side for dipping.
Notes
- If purple sprouting broccoli is unavailable, you can substitute with tenderstem broccoli or regular broccoli florets.
- Ensure the breadcrumbs are toasted but not burnt for the best flavor and crunch.
- Preserved lemon adds a bright, tangy flavor but can be salty; adjust seasoning accordingly.
- This dish can be served warm or at room temperature, making it great for entertaining.
- For a gluten-free option, substitute the bread with gluten-free bread or omit the breadcrumbs.
Keywords: cumin roasted broccoli, preserved lemon yogurt, spiced breadcrumbs, Mediterranean side dish, roasted vegetables, vegetarian recipe
