If time is your enemy then the fastest way to explore this kind of dish is to toss the PSB through shop-bought rose harissa paste. Although the flavour profile is different to Chermoula, it’s the same vibe, heady and spicy and would work well. I personally love having a dish of Chermoula in the fridge to steal from to add to other dishes, to perk up breakfasts, wraps and other roasted veg for the 3-4 days that it lasts in the fridge. This chermoula recipe will give you extra to do just that.
1 Bunch/ 150g purple sprouting broccoli
1 Tsp cumin seeds
1 Tsp coriander seeds
Good pinch of salt
1 1/2 Tsp of hot, smoked paprika
2 large garlic cloves
2 Tbsp/ 20g fresh coriander
2 Tbsp/ 20g fresh flat leaf parsley
8 Tbsp good quality olive oil
Juice of 1 lemon
1 pot of best quality hummus, to serve
1. Pre-heat the oven to 350F/180C. Wash and trim any woody ends of the broccoli, pat dry and place in a large roasting tray.
2. To make the chermoula, place the cumin and coriander seeds into a dry frying pan and toast for 1-2 minutes on gently heat until they start to release their aroma and turn golden. Remove from the heat and place in a pestle and mortar with the salt. Grind to a fine powder, add the paprika and stir. Place this spice mix and the remaining ingredients in a food processor and blitz to create a loose paste. Check for seasoning. Add a little more salt if necessary.
3. Toss the broccoli in 2-3 tbsp of the sauce, I like to use my hands to ensure a good coating, then roast for 12-14 minutes until tender and slightly charred.
4. Spread your hummus over a platter and when the broccoli is cooked allow to cool a little then lay over the hummus. This is enough for 2 as a snacky supper or 4 as part of a mezze.