Cumin Roasted Broccoli With Preserved Lemon Yogurt Recipes

SPICY ROASTED BROCCOLINI WITH PRESERVED LEMON

Spicy Roasted Broccolini with Preserved Lemon image

Provided by Food Network

Time P2DT2h5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup kosher salt
1 1/2 cups sugar
2 lemons, seeded and cut into 1/8-inch slices
1 bunch broccolini, trimmed into stalks
Kosher salt and freshly ground black pepper
3 cloves garlic, roughly chopped
2 tablespoons olive oil
1 tablespoon Calabrian chile paste

Steps:

For the preserved lemon: Mix the salt with 1 cup sugar in a small bowl. Layer the lemon slices with the salt-sugar mixture in a nonreactive dish so that the lemon slices are completely buried. Leave the dish uncovered on the kitchen counter and let sit for 2 to 3 days.
Remove the lemon slices from the salt-sugar mixture and rinse well under cold water. Combine the remaining 1/2 cup sugar with 1/2 cup water in a saucepan and bring to a simmer. Cook until the sugar is completely dissolved, then add the lemon slices and simmer for 30 minutes. Let cool and store in a container with a tight-fitting lid in the refrigerator for up to 1 month.
For the broccolini: Preheat the oven to 400 degrees F.
Blanch the broccolini by filling a medium saucepan with water and bringing it to a boil. Add a generous handful of salt (it should taste like the sea). Prepare a large bowl of ice water. Add the broccolini to the boiling water and cook until just barely tender, about 2 minutes. Drain the broccolini and immediately plunge into the ice water to shock. Transfer the broccolini to paper towels and blot dry.
Add the blanched broccolini, garlic, 1 tablespoon olive oil and some salt and pepper to a cast-iron skillet and toss well. Place the skillet in the oven and roast until the broccolini stalks are soft and cooked through and the ends are brown and crispy, approximately 10 minutes. Meanwhile, mix the chile paste, 2 tablespoons chopped preserved lemon and 1 tablespoon olive oil in a small bowl and season to taste with salt and pepper.
Toss the roasted broccolini with the preserved lemon mixture and serve.

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

Categories Side dish

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

ROASTED BROCCOLI WITH TAHINI YOGURT

Roasted Broccoli with Tahini Yogurt image

Broccoli simply-roasted on high-heat creates a whole new dimension of flavor for this simple weeknight side dish. We cook the broccoli until crisp and lightly-charred on the edges, and finish it with a tangy yogurt sauce flavored with tahini and lemon.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Trim the ends of 1 1/4 pounds broccoli and quarter the stalks lengthwise. Toss with olive oil and salt. Roast cut-side down on a preheated baking sheet at 450˚ F, flipping once, until browned and tender, about 30 minutes. Whisk together 3/4 cup plain yogurt, 2 tablespoons each tahini and lemon juice, 1 grated garlic clove and a pinch of salt; spoon over the broccoli. Sprinkle with ground sumac and chopped scallions, dill and cilantro.

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