RICOTTA, MINT & HARISSA ROASTED BROCCOLI
SERVES 2–4
This is such a surprisingly delicious dish. Initially it began as a whole roasted head of broccoli, but I really liked the marinade and couldn’t get enough of it, so I broke the head into florets to ensure they were better coated in it, which also ensured they cooked more evenly to boot. It’s a simple treatment that yields spectacular results.
400g broccoli florets 250g ricotta cheese
2 tablespoons thick Greek yoghurt 1 heaped tablespoon rose harissa 1 large garlic clove, crushed 1 heaped teaspoon dried mint Maldon sea salt flakes and
freshly ground black pepper
Preheat the oven to 190°C (170°C fan), Gas Mark 5. Line a baking tray with baking paper.
Fill a kettle with water and put it on to boil. Combine the ricotta, yoghurt, harissa, garlic, dried mint and a generous amount of salt and pepper in a large mixing bowl.
Once the kettle has boiled, fill a heatproof bowl with boiling water, plunge the broccoli into it, then cover with a plate or lid. Leave for 5–6 minutes, then drain off all the water, shake the florets and pat dry with a clean tea towel to remove any remaining moisture.
Add the florets to the ricotta mixture and turn until well coated all over. Spread out the broccoli on the lined tray and roast for 45 minutes. Serve immediately.