Roasted Tenderstem Broccoli with Smoky Butter and Garlic Labneh
Tenderstem broccoli is an elite vegetable and this is one of my favourite ways to zhuzh it up. Roasting it gives you a nice balance of charred, crunchy bits and tender-crisp stems. Served over a garlicky labneh and topped with the most delicious, smoky butter sauce, it makes for a stunning veggie centrepiece that looks impressive but is actually so easy to make.
- Prep Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Ingredients
Scale
- 450g greek yoghurt
- 1 large garlic clove, grated
- 1 tsp salt
- 400g tenderstem broccoli, ends trimmed
- extra-virgin olive oil
- 60g salted butter
- 1 tsp pul biber (aka aleppo pepper)
- 1 tsp smoked paprika
- sprinkle of toasted almond flakes
Instructions
- Line a sieve with a cloth and set it over a mixing bowl. Combine the greek yoghurt, garlic and salt. Transfer the mixture to the cloth and give it a good squeeze. Top with something heavy then leave to drain in the fridge for 1 to 2 hours, depending on the thickness of your yoghurt and the lebneh texture you’re after.
- Heat your oven to 200°C / fan 180°C. Place the tenderstem broccoli on a large baking tray. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Arrange in a single layer and roast until tender and lightly beginning to char, 12 to 15 minutes.
- Melt the butter in a small saucepan set over a medium heat, then add the pul biber and smoked paprika and leave to bubble for 1 minute.
- Assembly time. Spread the garlicky labneh onto a large plate or platter and top with the tenderstem broccoli. Pour the smoky butter over the top and finish with a sprinkle of toasted almond flakes, then serve and enjoy.
Notes
If you don’t have pul biber, you can substitute it for half the amount of chilli flakes plus a pinch of smoked paprika.