Roast Bimi®broccoli with herbed yoghurt
This recipe by Yasmin Khan takes inspiration from Tehran and is the perfect way to explore a new continent from the comfort of your own kitchen.
Yasmin said: “In Iran, plain yogurt is a staple ingredient and present at almost every meal, offering a cooling, refreshing buffer to the intense heat of the Iranian summer. Here, it is paired with aromatic dill and fresh mint to create a creamy garlicky dressing for crisp roasted Bimi®broccoli. It’s a wonderful side to serve alongside rice pilafs, roasted fish and meats, or as part of a vibrant mezze spread.”
Nutritional information per serving
- kcal 163 kcal
- Fat 12g
- Saturates 2.2g
- Carbs 6.1g
- Sugars 5.2g
- Fibre 4.6g
- Protein 5.9g
- Salt 0.7g
Preheat the oven to 200°C/180°C fan/gas mark 6.
Place the Bimi®broccoli on a baking tray and toss with 2 tbsp of the olive oil and ¼ tsp of the salt. Roast for about 20 minutes until the Bimi® broccoli is tender but still have some bite.
Meanwhile, whisk together the yoghurt, garlic, herbs, remaining olive oil, remaining salt and a generous grind of black pepper.
When the Bimi®broccoli is ready, transfer to a serving dish and leave to cool to room temperature.
Drizzle the yoghurt sauce over the Bimi®broccoli just before serving and finish with a scattering of pomegranate seeds.