Blistered Broccoli “Confetti” with Warm Chili–Cumin Oil (and a Big Tahini Swoosh)
This dish was born from two places I miss all the time: Tel Aviv’s loud little salad bars—where everything gets showered in herbs like it’s a civic duty—and London roasting seasons, when I’d crank the oven just to make the kitchen feel alive.
I first made this “broccoli confetti” on a rainy weeknight, trying to rescue a tray of broccoli that felt… too sensible. I blistered it hard (don’t be shy), warmed cumin and chili in olive oil until the whole flat smelled like toasted spice, then dragged a swoosh of tahini–yogurt across the plate because I wanted dinner to look like a party. The crunchy pita–almond crumble was a last-minute pantry move—and now I refuse to serve it without that contrast.
What makes it special to me is the texture choreography: crackly edges, creamy swoosh, hot oil, crunchy crumble, and a blizzard of herbs tying it all together.
Make it yours: swap almonds for pistachios, add lemon zest or pomegranate seeds, or roast cauliflower alongside. And please—more herbs is always the answer.
Featured Recipe
Blistered Broccoli “Confetti” with Warm Chili–Cumin Oil, Whipped Tahini–Yogurt Swoosh & Crispy Pita–Almond Crumble
This is my roast-season side when I want the table to look like a party: broccoli blasted until the edges go crackly, then dressed in a warm cumin-chili oil that perfumes everything it touches. I swipe a creamy tahini–yogurt swoosh underneath (because drama), and finish with a crunchy pita–almond crumble and a blizzard of herbs.
Save a copy to your collection for editing
Ingredients
- 2 large heads Broccoli (or broccolini), cut into florets (and peeled stems sliced 1/4-inch)(About 1.5–2 lb total)
- 4 tbsp Extra-virgin olive oil(For roasting)
- 1 1/2 tsp Kosher salt(Plus more to taste)
- 1/2 tsp Black pepper
- 1 1/2 tsp Ground cumin(Divided)
- 1 1/2 tsp Aleppo pepper(Or mild chili flakes; adjust to taste)
- 2 cloves Garlic, finely grated(Divided)
- 1 Lemon(Zest and 2 tbsp juice)
- 1/2 cup Tahini(Well-stirred)
- 1/3 cup Greek yogurt(Whole milk preferred)
- 3 tbsp Ice-cold water(More as needed to loosen)
- 1 tsp Honey(Optional but lovely with the spice)
- 1 pita Pita (or any flatbread), torn into small pieces(About 60–70 g)
- 1/3 cup Raw almonds, roughly chopped(Or pistachios if that’s what you have)
- 1 tbsp Toasted sesame seeds
- 1/2 cup Fresh parsley, roughly chopped
- 1/3 cup Fresh dill, roughly chopped(Or mint)
- 2 Scallions, thinly sliced(Green and pale parts)
- 2 tsp Red wine vinegar(For a final bright pop)
- 2 tablespoons Lemon juice(Juice used in the creamy swoosh (from the lemon))
- 1 lemon Lemon zest(Zest used in the creamy swoosh)
Instructions
- 1
Heat the oven to 475°F / 245°C. Put a heavy sheet pan in the oven to preheat too—hot pan = instant blistering.
10 min
Tip: If your oven runs smoky, line the pan with parchment after it’s hot (carefully) to reduce splatter.
- 2
Roast the broccoli: In a big bowl, toss 2 large heads Broccoli (or broccolini), cut into florets (and peeled stems sliced 1/4-inch) and sliced stems with 4 tbsp Extra-virgin olive oil, 1 1/4 tsp Kosher salt, 1/2 tsp Black pepper, 1 tsp Ground cumin, and 1 clove Garlic, finely grated. Carefully spread on the screaming-hot sheet pan in a single layer. Roast until deeply charred on tips and crisp-tender, tossing once halfway.
14 min
Tip: Don’t crowd. If it’s piled up, it steams and gets polite. We want loud edges.
- 3
Make the crispy pita–almond crumble: While broccoli roasts, heat a small skillet over medium. Add 1 tbsp olive oil, then 1 pita Pita (or any flatbread), torn into small pieces and 1/3 cup Raw almonds, roughly chopped. Cook, stirring, until pita is deeply golden and almonds smell toasted. Stir in 1 tbsp Toasted sesame seeds and a pinch of 1 1/2 tsp Kosher salt, then take off the heat.
6 min
Tip: Let it go a shade darker than you think—this is your crunch insurance.
- 4
Whip the creamy swoosh: In a bowl, whisk 1/2 cup Tahini, 1/3 cup Greek yogurt, 1 lemon Lemon zest, 2 tablespoons Lemon juice, 1 clove Garlic, finely grated, remaining 1/4 tsp Kosher salt, and 1 tsp Honey (if using). Whisk in 3 tbsp Ice-cold water a tablespoon at a time until it’s fluffy, pale, and swooshable—like soft frosting.
4 min
Tip: If it tightens up (tahini mood swings), just add another splash of cold water and whisk like you mean it.
- 5
Warm spiced oil moment: In the same small skillet (no need to wash), warm 3 tbsp olive oil over low heat. Add remaining 1/2 tsp Ground cumin and the 1 1/2 tsp Aleppo pepper. Let it bloom just until fragrant, 30–45 seconds, then turn off the heat.
2 min
Tip: Low heat. We’re perfuming the oil, not frying the spices into bitterness.
- 6
Herb confetti: Toss 1/2 cup Fresh parsley, roughly chopped, 1/3 cup Fresh dill, roughly chopped, and 2 Scallions, thinly sliced together in a bowl with 2 tsp Red wine vinegar and a tiny pinch of 1 1/2 tsp Kosher salt.
2 min
Tip: The vinegar keeps the herbs bright and cuts the richness of tahini + oil.
- 7
Assemble like you’re plating for friends: Swipe the tahini–yogurt in a big swoosh across a serving platter. Pile on the blistered broccoli. Spoon the warm chili–cumin oil over the top (listen for the little sizzle). Shower with herb confetti and finish with the pita–almond crumble. Taste and add a final squeeze of 1 Lemon or pinch of 1 1/2 tsp Kosher salt if needed.
3 min
Tip: Serve warm or room temp—this side is forgiving, which is exactly what you need when a roast is hogging the oven.
Chef's Notes
This one is personal: in Tel Aviv, broccoli was never meant to be soft—it was meant to be charred, lemony, and attacked with a fork before it hit the table. If you want it spicier, add a pinch of chili flakes to the herb bowl too. If you’re dairy-free, swap the yogurt for a thick, unsweetened plant yogurt or just do a pure tahini-lemon sauce with extra cold water; it still swooshes beautifully.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.