Ingredients:

  • 1 large head Broccoli (approx. 450 g), cut into 1-inch florets
  • 1 medium head Cauliflower (approx. 450 g), cut into 1-inch florets
  • 3 Tbsp Extra Virgin Olive Oil (for roasting)
  • 2 Tbsp Harissa Paste
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Cumin
  • 1 tsp Flaky Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 medium Lemon, cut into thin half-moon slices
  • 7 oz block Feta Cheese (packed in brine)
  • 2 Tbsp Full-Fat Greek Yogurt
  • 1 Tbsp Olive Oil (for dip)
  • 1 tsp Lemon Juice, freshly squeezed
  • 1–2 Tbsp Cold Water (as needed for dip)
  • 1 Tbsp fresh Parsley, chopped (Garnish)
  • 1 tsp Sesame Seeds or Nigella Seeds (Garnish)

Instructions:

  1. Preheat the oven to 425°F (220°C). Ensure the oven rack is in the center position.
  2. Wash and thoroughly dry the broccoli and cauliflower. Cut both into roughly equal, bite-sized florets (approximately 1-inch).
  3. In a large mixing bowl, whisk together the 3 Tbsp olive oil, Harissa paste, garlic powder, cumin, salt, and pepper.
  4. Add the florets to the bowl and toss vigorously until every piece is evenly coated in the spice mixture.
  5. Spread the seasoned vegetables onto a large sheet pan in a single layer, ensuring the pan is not overcrowded. Scatter the thin lemon slices amongst the vegetables.
  6. Place the pan in the preheated oven. Roast for 15 minutes.
  7. Carefully remove the pan, gently toss or flip the vegetables with a spatula, and return to the oven for another 7–10 minutes, or until the vegetables are tender-crisp and nicely charred at the edges.
  8. While the vegetables are roasting, prepare the dip. Drain the block of feta cheese and roughly break it into pieces.
  9. Place the feta, Greek yogurt, 1 Tbsp olive oil, and lemon juice into the bowl of a food processor.
  10. Process on high until the mixture is completely smooth and creamy. If the texture is too thick, add the cold water one tablespoon at a time until you achieve a luscious, dollop-able consistency.
  11. Spread the whipped feta onto a serving platter or plate. Pile the hot, charred Harissa vegetables over the top.
  12. Garnish with fresh parsley and sesame or Nigella seeds. Serve immediately.