Roast Bimi®broccoli with herbed yoghurt

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.”

Prep

5 minutes

Cook

20 minutes

Serves

4

Dietary requirements

  • Vegetarian

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

Method

  1. 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.

  2. Meanwhile, whisk together the yoghurt, garlic, herbs, remaining olive oil, remaining salt and a generous grind of black pepper.

  3. When the Bimi®broccoli is ready, transfer to a serving dish and leave to cool to room temperature.

  4. Drizzle the yoghurt sauce over the Bimi®broccoli just before serving and finish with a scattering of pomegranate seeds.