- 1 broccoli head, head cut into florets, stalk spiralized
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
- 120g pack green beans
- 1 tbsp toasted flaked almonds
- ½ small pack of parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the yogurt dressing
Preheat the oven to 200c/180 Fan/Gas Mark 6. Put the florets onto a baking tray, drizzle over the oil and sumac then season with sea salt and black pepper. Roast for 20 mins, turning halfway until the florets are slightly charred and completely tender.
Meanwhile, mix all the ingredients together with some seasoning in a small bowl for the yogurt dressing, adding a splash of water so that it is a drizzling consistency.
Once the roasted broccoli is nearly cooked, bring a small pan of salted water to the boil. Plunge in the green beans and cook for 1 1/2 mins, then add the spiralized broccoli stalk. Cook for a further 30 seconds then drain.
Toss all the veg together on two plates or a platter, drizzle over the yogurt dressing then scatter over the toasted flaked almonds and parsley to serve.