Roasted Tenderstem Broccoli Salad on a sweet yet spicy harissa yogurt base is super easy, and super tasty. There's a light char on the broccoli but it still has some crunchy bite, and the spicy harissa yogurt sweetened with honey and lemon is so delicious. Topped with toasted almonds and fresh herbs, this is one of my go-to side dishes when I'm holding a lunch party or hosting a crowd.

🛒 Ingredients
- Tenderstem broccoli
- Extra virgin olive oil
- Plain yogurt
- Harissa paste
- Honey
- Lemon
- Flaked almonds/slivered almonds
- Parsley and mint
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make roasted tenderstem broccoli salad
👩🏼🍳 How to roast tenderstem broccoli
Preheat the oven to 200C/400C (no fan).
Toss the tenderstem broccoli in olive oil, salt, and pepper and spread it onto an oven tray/baking sheet. You may need to trim the ends by an inch or so if they look a a bit woody.
Roast the broccoli in the oven for 10-15 minutes until it is lightly charred on the florets but the stems are still a vivid green color. We want it to retain its bite.
Meanwhile, mix the yogurt with the lemon juice, honey, and harissa. Toss the flaked almonds in a dry frying pan over high heat until golden brown. Watch out; they burn quickly!
Spread the harissa yogurt sauce on a serving plate. Arrange the roasted tenderstem broccoli on top and sprinkle over the toasted almonds. Top with chopped parsley and serve warm or at room temperature.
Top tip
You can use ordinary broccoli for this salad, too, if you can't find tenderstem (also known as broccolini in some places)
🍽 How to serve roasted tenderstem salad
I serve this roasted tenderstem broccoli salad as an easy side dish to a Moroccan-style feast. I have several dishes I like to serve alongside it, depending on who is coming (and how many!).
- Rich and tender beef tagine
- Fragrant chickpea tagine
- Chicken Shawarma salad
- Almond and pomegranate couscous salad
- Crispy roasted leg of lamb
🍷Wine Pairing
Depending on other dishes, I'd serve either a crisp Reisling or a robust fruity red like a Grenache.
Check out my other food and wine pairing tips
🥣 Equipment
This recipe is very low fuss. You'll need an oven tray to roast tenderstem broccoli on, and a little bowl to mix the harissa yogurt dressing. That's it! You can even mix the harissa yogurt dressing on the serving plate itself and then toss the roasted tenderstem broccoli on top.
❄️ Storage and Freezing
Store leftovers covered in the fridge in an airtight container and consume within 2-3 days. This salad does not freeze well.
🙏🏻 If you try this recipe...
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Roasted Tenderstem Broccoli Salad With Harissa Yogurt
Equipment
Ingredients
- 500 grams (17 oz) Tenderstem broccoli /baby broccoli/broccolini
- 1 tablespoon olive oil
- 1 teaspoon salt and cracked black pepper
- 250 grams (1 cup) Yogurt (Plain)
- 1 tablespoon Harissa paste
- 1 tablespoon honey
- 1 lemon (juice)
- 1 tablespoon Fresh mint (chopped)
- 1 tablespoon Fresh parsley (chopped)
- 50 grams (⅓ cups) Flaked almonds /slivered almonds
Instructions
- Preheat the oven to 200℃/400℉ (no fan)
- Toss the broccoli with the olive oil, salt, and pepper and spread it onto the tray.
- Roast tenderstem broccoli for 10-15 minutes until the florets are lightly charred but the stems are still a vivid green.
- Meanwhile, mix the yogurt, honey, and lemon juice together and spread onto a serving platter.
- Toss the flaked almonds in a frying pan over high heat until they brown. They will burn easily, so don't leave them unattended.
- Arrange the roasted tenderstem broccoli on top of the harissa yogurt and sprinkle the fresh herbs and toasted almonds on top.
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