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

½ tsp ground cumin

½ 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

½ garlic clove, finely grated

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Check the broccoli stalks and halve any thicker stems lengthways for even cooking. Rub the broccoli with 2 tablespoons of extra virgin olive oil, sprinkle with 1 tablespoon of ground cumin and season with salt and pepper. Arrange in a single layer on a baking sheet and roast for 15-20 minutes, turning halfway, until tender with light charring.

Step 2: While the broccoli roasts, prepare the breadcrumbs. Preheat the oven to 180°C (160°C fan/gas mark 4). Tear the stale bread into small pieces and bake for 5-10 minutes until crunchy. Then blitz the toasted bread in a food processor to make breadcrumbs.

Step 3: Heat 1 tablespoon of olive oil over low heat in a frying pan. Add the finely chopped garlic, sweet smoked paprika, ½ teaspoon each of ground cumin and cayenne pepper, and season with salt. Add the breadcrumbs and fry, stirring regularly, for about 5 minutes until golden. Transfer onto kitchen paper to absorb excess oil.

Step 4: For the preserved lemon yogurt, combine the yogurt, finely chopped preserved lemon, chopped coriander and parsley, and the grated half garlic clove. Season to taste and mix well.

Step 5: Serve the roasted broccoli topped with the spiced breadcrumbs alongside the preserved lemon yogurt for dipping.

Tips & Variations

Use fresh lemon zest instead of preserved lemon if unavailable, though it will change the flavor slightly.

Try adding toasted pine nuts or chopped almonds to the breadcrumbs for extra crunch.

For a milder dish, reduce the cayenne pepper or omit it altogether.

Substitute purple sprouting broccoli with tenderstem broccoli or regular broccoli florets as preferred.

FAQs

Can I use regular broccoli instead of purple sprouting broccoli?

Yes, regular broccoli or tenderstem broccoli work well as substitutes. Just trim the stems and adjust roasting time if necessary, as thicker stems may take longer to cook.

What can I substitute for preserved lemon?

If preserved lemon is not available, fresh lemon zest mixed with a small amount of lemon juice can provide a similar bright citrus flavor, though it won’t have the same fermented complexity.