Harissa-roasted broccoli with herby feta yoghurt

Harissa-roasted broccoli with herby feta yoghurt

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Broccoli is about to get a glow-up! Trust us, the lush herby feta yoghurt transforms these brassicas into something utterly desirable. Keep it basic with garden-variety broccoli, or switch it up like Clement Pedro with cauli shoots, Romanesco or Tenderstem.


  • 300 g romanesco florets
  • 1 pack cauli shoots
  • 125 g Tenderstem® broccoli
  • olive oil spray
  • 3 T Woolworths harissa blend
  • salt, to taste
  • 1 lemon, zested and juiced
  • 50 g Woolworths roasted and salted almonds, toasted and roughly chopped
  • dill, to garnish
  • lemon wedges, for serving
  • For the herby feta yoghurt:
  • 2 cups plain yoghurt
  • 100 g feta
  • 10 g mint
  • 10 g g parsley
  • freshly ground black pepper, to taste

Cooking Instructions

1. Preheat the oven to 180°C. Blanch the romanesco, cauli shoots and broccoli in salted water for 1 minute. Drain and arrange in a roasting pan. Spray with olive oil and season with the harissa blend, salt and lemon zest and juice. Toss to evenly coat the vegetables.

2. Roast for 20 minutes or until slightly charred and cooked through.

3. To make the whipped feta and yoghurt, place all the ingredients in a blender. Season generously with black pepper, then blend until smooth.

4. Spoon the feta mixture onto a serving platter. Top with the broccoli, sprinkle over the almonds and garnish with dill. Serve with wedges of lemon.

Find more broccoli recipes here. 


Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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