Roasted Broccoli, Muhammara, and Dukkah make a perfect pairing, simple and delicious. When broccoli is cut into thick steaks, spears, or florets and roasted until the edges are lightly charred, it transforms into something special. Paired with muhammara, the dish reaches a new level of flavour, and a sprinkle of dukkah adds just the right amount of crunch and warmth to finish it off. This simple yet exotic dish brings the bold, vibrant tastes of the Middle East to your table, turning humble broccoli into a star.
You can find ready-made versions in specialty stores or supermarkets, but making them at home offers fresh, customisable options to suit your specific needs.
My version of muhammara – a roasted red pepper dip – is gluten-free, with a nut-free option, and my sesame-free dukkah can also be made nut-free. These adjustments ensure that everyone can enjoy the bold Middle Eastern flavors without worry. The result is an allergy-friendly dish that’s both delicious and satisfying.
This dish can be served as a main, side, or salad, and it can even be made oil-free. Simply roast the broccoli in a savoury stock and serve it with a tomato and red pepper purée. For added depth, you could mix in Aleppo chilli, cumin, and coriander to mimic the flavours of muhammara.
Roasted Broccoli, Muhammara and Dukkah
Serves 2-4
Ingredients
- 2 medium broccoli heads
- olive oil or savoury stock for roasting
- sea salt and pepper
- 1 cup Muhammara – home or store bought
- 1/4 cup sesame-free dukkah – home or store bought ( may contain sesame)
Method
Heat the oven to 220ºC/200ºC fan
Decide how you are serving the roasted broccoli, muhammara and dukkah, main? side or salad?
Cut the broccoli into steaks, spears or florets. Brush or spray with oil or stock and season.
Place your broccoli on a lined baking tray and roast in the oven for 10-15 minutes or until it starts to blister and char, toss or turn and cook until tender.
To Serve
Add a smear of muhammara on a plate, lay on your broccoli steaks or spears and garnish with dukkah or serve in small bowls as a side.
If you love Middle eastern inspired vegetable dishes, my favourite cookbooks of the month for July are always very inspiring. Please follow @call.me.ishbel and subscribe.
