Harissa Broccoli and Flatbreads

The smell of charred broccoli hit me before I even opened the oven door. I'd been skeptical about roasting broccoli with harissa—convinced it would turn mushy or burn—but a friend had sworn by it after a trip to a tiny café in London. That first bite, all crispy edges and smoky heat against cool yogurt, made me forget every bland steamed broccoli dinner I'd ever endured. Now it's my go-to when I want something fast, filling, and just spicy enough to wake up my taste buds.

I made this for a group of friends who claimed they didn't like broccoli. They devoured it, scooping up every last floret with torn pieces of warm flatbread, and one of them actually asked for the recipe before leaving. It was one of those rare moments when simple ingredients prove that you don't need fancy techniques to impress people. The lemon wedges were almost an afterthought, but they brightened everything just enough to make the dish feel complete.

Ingredients

• Broccoli: Two large heads give you plenty of florets with stems you can slice and roast too, nothing goes to waste and the stems get wonderfully sweet when charred.
• Harissa paste: This North African chili paste brings smoky heat and depth without needing a spice cabinet full of jars, just make sure it's the paste and not the watery sauce.
• Olive oil: Helps the harissa coat every surface and encourages those crispy, golden edges that make roasted vegetables irresistible.
• Lemon: A squeeze of fresh lemon cuts through the richness and heat, adding brightness that ties the whole dish together.
• Flatbreads: Naan or pita work beautifully, serving as both plate and utensil, and they soak up any spicy oil left on the pan.
• Greek yogurt: Cool, tangy, and creamy, it's the perfect contrast to the fiery broccoli and makes every bite feel balanced.
• Cilantro: A handful of fresh herbs adds a pop of color and a bright, herbaceous note that completes the plate.

Instructions

Heat things up:

Preheat your oven to 220°C so it's blazing hot and ready to crisp up those florets. A properly heated oven is the difference between roasted and steamed broccoli.

Coat the broccoli:

Toss the florets with harissa and olive oil on a large baking sheet, using your hands to massage the paste into every nook. Make sure each piece is well coated so the spice distributes evenly and the edges caramelize beautifully.

Roast until crispy:

Spread the broccoli in a single layer and roast for 18 to 20 minutes, flipping halfway through. You're looking for charred tips and tender stems, with some pieces almost blackened in the best way.

Warm the flatbreads:

In the last five minutes, tuck the flatbreads onto a lower rack or directly on the oven rack to warm and soften. They should be pliable and just slightly toasted, ready to fold around the broccoli.

Bring it together:

Pile the harissa broccoli onto the warm flatbreads and squeeze lemon wedges generously over the top. Finish with dollops of yogurt and a scattering of cilantro, then serve immediately while everything is still hot.

Save

One evening I served this after a long day, and my partner and I ended up eating it straight off the pan, standing at the counter with lemon juice dripping down our fingers. There was no table setting, no formality, just good food and the kind of comfortable silence that comes from being too hungry and too satisfied to talk. That's when I knew this recipe had earned a permanent spot in our rotation.

Making It Your Own

If you want extra protein, crumbled feta or a handful of toasted chickpeas turns this into an even heartier meal. I've also stirred tahini into the yogurt for a nutty twist, and swapped cilantro for mint when that's what I had on hand. The beauty of this dish is that it's forgiving and welcomes whatever you have in your kitchen.

Adjusting the Heat

Start with two tablespoons of harissa if you're unsure about spice, then taste and add more next time if you want the burn. I've served this to spice lovers who added extra harissa at the table, and to friends who needed extra yogurt to cool things down. Both versions disappeared just as quickly.

Storage and Leftovers

Leftover broccoli keeps in the fridge for a couple of days and reheats well in a hot oven or skillet, though it won't be quite as crispy. I've chopped it up and tossed it into grain bowls, or piled it onto toast with a fried egg for breakfast.

• Store the broccoli and flatbreads separately so the bread doesn't get soggy.
• Reheat the broccoli at high heat to bring back some of the crispness.
• Leftover yogurt sauce can be drizzled over roasted vegetables or used as a dip.

Save

This dish reminds me that some of the best meals are the simplest ones, built on bold flavors and eaten without fuss. I hope it becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I adjust the spice level?

Yes, simply reduce or increase the amount of harissa paste according to your heat preference. Start with 2 tablespoons for milder heat or use up to 4 tablespoons for extra spice.

→ What can I use instead of flatbreads?

Naan, pita, lavash, or even tortillas work well. For a gluten-free option, use gluten-free flatbreads or serve over rice or quinoa instead.

→ How do I make this vegan?

Simply substitute the Greek yogurt with a plant-based alternative such as coconut yogurt, cashew yogurt, or tahini sauce for a creamy dairy-free finish.

→ Can I add protein to this dish?

Absolutely. Top with crumbled feta cheese, roasted chickpeas, grilled halloumi, or even a fried egg for added protein and substance.

→ How do I store leftovers?

Store the roasted broccoli separately from the flatbreads in airtight containers in the refrigerator for up to 3 days. Reheat the broccoli in the oven and warm the flatbreads before serving.

→ What other vegetables work well with harissa?

Cauliflower, carrots, sweet potatoes, and bell peppers all roast beautifully with harissa. You can mix vegetables or substitute based on what you have available.