Broccoli with fried garlic, harissa and labneh

A warm dressed broccoli salad, fresh, quick and simple. The lightly steamed broccoli combined with the harissa, labneh, lemon zest and garlic create something that tastes decadent yet also light, flavourful and refreshing.


Broccoli – tender stem or purple sprouting approx 8-10 stems or one medium calabrese broccoli
3 cloves of garlic roughly chopped
1 tsp apple cider vinegar
1 tsp honey or maple syrup
Juice and zest of one lemon
Rills from 1/4 of a pomegranate
4 tbsp of labneh or thick greek yoghurt with 1/2 tsp salt whisked into it
1/2 red onion thinly sliced and marinated in 1 tbsp of red wine vinegar & a pinch of sugar
1 tbsp rose harissa
Olive oil

Roughly chop the garlic and fry in olive oil until golden and slightly sticky. Be careful not to burn it!

Zest the lemon and set aside.

Prepare the dressing by whisking 50ml olive oil with 1 tsp of cider vinegar, the lemon juice, 1/2 tsp salt and 1 tsp of honey or maple syrup.

Blanch the broccoli in boiling water for 2 minutes. Remove and quickly rinse with cold water to stop the cooking process or place in a bowl of ice water. Lay the broccoli on towels to let it dry thoroughly.

In a shallow dish, spoon in the labneh or yoghurt and smooth it around the bowl. drizzle the harissa on top followed by the broccoli. finally sprinkle with the garlic, red onion, lemon zest and pomegranate and finally drizzle with the dressing.

Serve with fresh, warm bread.

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