Today I tried a new twist on good, old, under-rated broccoli. The spicy yoghurt sauce turns the winter green into a dish reminiscent of summer. Next time I would use a food processor for grinding the spices, as grinding by hand didn't lead to a uniform result.
Adapted from Cook with Jamie by Jamie Oliver
1 head broccoli, cut into florets
salt and black pepper
2 tsp cumin
2 tsp fennel seeds
5 cardamon capsules, remove and keep the seeds, discard the pods
zest and juice of one lemon
250 g yoghurt
Blanch the florets in salt water for about 4 minutes. Heat the olive oil in a pan and roast the florets until lightly browned. In a dry pan, heat the spices until fragrant and grind them up in a mortar or food processor. Whisk the ground spices and the lemon zest and juice into the yoghurt. Adjust the seasoning with salt and pepper and dribble the yoghurt over the broccoli florets.