Roasted Purple Sprouting Broccoli With Feta Preserved Lemon Recipes

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Steps:

• Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
• Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
• Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

CUMIN-ROASTED BROCCOLI WITH PRESERVED LEMON YOGURT

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.

PURPLE SPROUTING BROCCOLI WITH PRESERVED LEMON DIP

Steps:

• Heat the grill to high. Toss the broccoli with the olive oil on a baking tray and scatter with the chilli flakes. Grill for 8-10 mins until cooked through and beginning to crisp.
• Meanwhile, mix the preserved lemon with the yogurt, garlic, parsley and a drizzle of olive oil. Season and serve alongside the broccoli, or add a little water to thin the dip and drizzle over the top.