Gratinated broccoli with curry dip
by Tavolino
A quick, healthy dish of oven-baked broccoli with feta and pine nuts, served with an aromatic, spicy curry yogurt dip.
Ingredients
- Broccoli 1 piece
- Salt as needed
- Garlic clove 1 piece
- Yogurt (3.5% fat) 250 g
- Curry powder 1 tsp
- Paprika 0.5 tsp
- Cinnamon 1 pinch
- Pepper as needed
- Lemon juice 3 dashes
- Feta 200 g
- Olive oil 1 tbsp
- Pine nuts 2 tbsp
Preparation
- 1
Wash and trim the broccoli, and remove the stalk.
- 2
Bring a pot of water to a boil and add salt.
- 3
Cook the whole broccoli in the salted water for 5-6 minutes.
- 4
Remove the broccoli from the water and let it drain well.
- 5
Peel and finely chop the garlic.
- 6
Mix the yogurt, 1 tsp curry powder, 0.5 tsp paprika, and 1 pinch of cinnamon in a bowl.
- 7
Season the dip with pepper and 3 dashes of lemon juice.
- 8
Preheat the oven to 225 °C top/bottom heat (or 200 °C fan oven).
- 9
Cut the broccoli into slices about 1 cm thick.
- 10
Place the broccoli slices on a baking sheet lined with parchment paper.
- 11
Crumble the feta over the broccoli and sprinkle with 2 tbsp pine nuts.
- 12
Season everything with pepper and drizzle with 1 tbsp olive oil.
- 13
Bake the broccoli in the oven for approx. 10 minutes.
- 14
Serve the gratinated broccoli together with the curry dip.