Broccoli can totally hold its own as the main event, when served just cooked with a few punchy ingredients like chilli and mint.
I always use the stem of the broccoli – it has a sweet nutty flavour and, if you slice it thinly across, it makes its own beautiful shapes.
- 1 large or 2 smaller heads of broccoli, cut into florets and steam-sliced
- 1 lamb rump
- 1 tbsp olive oil
- 1 tsp Moroccan spice
- 400g tin chickpeas, rinsed and drained
- ½ cup plain yoghurt
- 1 clove garlic, crushed
- 1 orange – 1 tsp zest, plus ¼ cup juice
- ½ tsp cumin
- ½ tsp sea salt
- 1 red chilli, finely sliced
- ½ red onion, finely diced
- Bunch mint leaves, shredded
1 Preheat the oven to 180oC. Rub the lamb rump with the oil and Moroccan spice and marinate for an hour.
2 Sear the rump in a hot pan for 2-3 minutes to seal the edges, then transfer to the oven and roast for 15-18 minutes, depending on size and preferred rareness. Allow to rest for 10 minutes before slicing thinly.
3 Blanch the broccoli in boiling salted water for 2-3 minutes, until just tender and bright green. Drain and refresh under cold running water, then drain on paper towels.
4 For the yoghurt dressing, combine yoghurt, garlic, orange juice and zest, cumin and salt, and mix well. Chill until required. For sprinkles*, combine chilli, onion and mint. Arrange the broccoli, sliced lamb and chickpeas on a large platter and drizzle over yoghurt dressing.
*I like to serve the chilli sprinkles separately so guests can add as much or little as they like.