Cumin Roasted Broccoli with Yogurt and Preserved Lemon

• purple broccoli (sprouts)↗500g g

  trimmed

• extra virgin olive oil↗2 tbsp tbsp
• ground cumin↗1 tbsp tbsp
• small pieces of stale white bread2
• olive oil↗1 tbsp tbsp
• garlic clove↗1

  finely chopped

• sweet smoked paprika↗1 tsp tsp
• ground cumin↗1⁄2 tsp tsp
• cayenne pepper↗1⁄2 tsp tsp
• preserved lemon1

  finely chopped, seeds removed

• full-fat yogurt↗100g g
• coriander leaves, finely chopped1 tbsp tbsp
• parsley leaves, finely chopped1 tbsp tbsp
• garlic clove↗1⁄2

  finely grated

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Check that the broccoli stems are roughly the same thickness; if not, cut the larger stems lengthwise into halves. Toss the broccoli with oil, then sprinkle with cumin and a little seasoning. Spread on a tray in a single layer and roast for about 15‑20 minutes, or until soft with a light browning, turning halfway through.

2. 2

   For the croutons, preheat the oven to 180°C/160°C with convection/gas 4. Tear the bread into small pieces and bake for 5‑10 minutes, until crisp, then transfer to a food processor and pulse to a breadcrumb consistency.

3. 3

   Heat oil in a pan over low heat, then add garlic, spices, breadcrumbs and a little seasoning. Fry, stirring regularly, about 5 minutes until golden. Transfer to a plate lined with paper towel to absorb excess oil.

4. 4

   For the yogurt, mix all ingredients and season to taste. Serve the broccoli topped with breadcrumbs, and the yogurt on the side for dipping.