Save My neighbor handed me a jar of harissa one evening after I mentioned wanting to spice up my weeknight dinners. I had no idea what to do with it at first, so I just roasted some broccoli I had sitting in the fridge and tossed it with a spoonful. The kitchen filled with this smoky, tangy heat that made me forget I was eating vegetables. I warmed up some flatbreads, piled everything on top, and suddenly dinner felt like something special.
I made this for a group of friends who claimed they didnt like broccoli. They scraped their plates clean and asked for the recipe before they left. One of them even texted me the next day to say she bought harissa on her lunch break. Its funny how a little spice can change someones mind about a vegetable theyve avoided since childhood.
Ingredients
- 2 large heads broccoli, cut into florets: The star of the dish, broccoli gets crispy and caramelized in the oven, so cut the florets into even sizes for consistent roasting.
- 3 tbsp harissa paste: This North African chili paste brings smoky heat and depth, start with less if youre sensitive to spice and add more as you go.
- 2 tbsp olive oil: It helps the harissa coat every piece of broccoli and encourages those crispy, charred edges we love.
- 1 lemon, cut into wedges: A squeeze of lemon at the end brightens the whole dish and balances the richness of the harissa.
- 4 large flatbreads: Naan or pita work beautifully here, they soak up any extra harissa oil and make the meal feel complete.
- 100 g Greek yogurt: Creamy, cool yogurt cuts through the heat and adds a luxurious contrast to the roasted vegetables.
- 1 small bunch fresh cilantro, chopped: Fresh herbs add a pop of color and a clean, bright finish to each bite.
Instructions
- Preheat your oven:
- Set it to 220°C (430°F) so its blazing hot and ready to crisp up the broccoli. A hot oven is the secret to getting those charred, caramelized edges.
- Coat the broccoli:
- Toss the florets with harissa paste and olive oil in a large bowl until every piece is well covered. Use your hands if you need to, it makes sure nothing gets left behind.
- Roast the broccoli:
- Spread the broccoli in a single layer on a large baking sheet and roast for 18 to 20 minutes, turning once halfway through. Youll know its ready when the edges are crispy and slightly charred.
- Warm the flatbreads:
- In the last 5 minutes of roasting, place the flatbreads on a lower oven rack or directly on the rack to warm through. Theyll come out soft and just lightly toasted.
- Assemble and serve:
- Pile the harissa broccoli onto the warm flatbreads, squeeze lemon wedges over the top, and add dollops of Greek yogurt and a sprinkle of cilantro. Serve immediately while everything is still warm and fragrant.
Save The first time I served this, my youngest asked if we could have it again the next night. That almost never happens with vegetables in our house. Now its become our go to when we want something fast, filling, and just a little bit exciting.
Making It Your Own
If you want extra protein, crumbled feta or toasted chickpeas are perfect additions. I sometimes toss a can of drained chickpeas with a little olive oil and roast them alongside the broccoli for added crunch. You can also swap the Greek yogurt for tahini sauce if you want a nuttier, richer flavor that still cools down the heat.
Storage and Reheating
Leftovers keep well in the fridge for up to two days, though the broccoli will lose some of its crispness. Reheat it in a hot oven or skillet instead of the microwave to bring back a bit of that roasted texture. The flatbreads are best fresh, but you can wrap them in foil and warm them up gently if needed.
Serving Suggestions
This dish is filling enough on its own, but it also pairs beautifully with a simple cucumber and tomato salad or a side of hummus. I like to serve it with extra lemon wedges and a small dish of yogurt on the side so everyone can add as much as they like.
- Try adding a handful of toasted pine nuts or slivered almonds for extra crunch and richness.
- If you like garlic, mix a minced clove into the yogurt before serving for a quick garlic sauce.
- Leftovers make a great wrap filling for lunch the next day, just add some fresh greens.
Save This recipe taught me that dinner doesnt have to be complicated to feel special. Sometimes all you need is good heat, a hot oven, and something warm to pile it all onto.
Recipe FAQs
- → Can I adjust the spice level in this dish?
Yes, you can easily control the heat by adjusting the amount of harissa paste. Start with 2 tablespoons for milder heat, or increase to 4 tablespoons if you prefer more spice. The Greek yogurt also helps cool down the heat.
- → What type of flatbread works best?
Naan, pita, lavash, or any Middle Eastern flatbread works wonderfully. Choose thicker breads like naan if you want a more substantial base, or thinner options like pita for a lighter meal.
- → How do I make this vegan?
Simply substitute the Greek yogurt with plant-based yogurt made from coconut, almond, or soy. Ensure your flatbreads are vegan-friendly, as some contain dairy or eggs.
- → Can I prepare the broccoli ahead of time?
You can cut the broccoli florets and store them in an airtight container in the refrigerator for up to 2 days. However, the roasted broccoli is best served immediately for optimal texture and crispness.
- → What can I add for extra protein?
Crumbled feta cheese, toasted chickpeas, grilled halloumi, or a fried egg make excellent protein additions. You could also serve with hummus on the side for added protein and creaminess.
- → How do I store leftovers?
Store the roasted broccoli and flatbreads separately in airtight containers in the refrigerator for up to 3 days. Reheat the broccoli in a hot oven to restore crispness, and warm the flatbreads in a pan or oven before serving.