Roasted Broccoli with Herby Yoghurt, Pomegranate and Pickled Eschallots




  • 2 heads of broccoli, florets cut off. Stalks can be saved to grate into curries, soups and pastas, eat as you would a floret.
  • 1 cup greek yoghurt
  • 1/2 bunch of parsley, chopped
  • 1/2 bunch of dill, chopped
  • juice of 1/2 a lemon
  • salt and pepper, to taste
  • 1 eschallot, sliced thinly
  • 1 cup of red wine vinegar 
  • 1/3 cup sugar
  • generous pinch of salt 
  • 1/2 a pomegranate
  • olive oil


  1. Preheat your oven to 180°C.
  2. Place your broccoli florets onto a baking tray, drizzle over olive oil and salt. Place into the preheated oven to roast for 20 minutes. 
  3. In the meantime, prepare your herby yoghurt, by combining the chopped parsley and dill into a bowl with the yoghurt, lemon juice and a drizzle of olive oil. Season with salt and pepper.
  4. In another small bowl, add in your pickling liquid - red wine vinegar, salt and sugar - with the sliced eschallots. Put these aside to pickle.
  5. Once your broccoli is roasted to perfection, smear the herby yoghurt onto a plate. Place the florets ontop with the pickled eschallot. My favourite way to remove the pomegranate jewels is to chop the pomegranate in half, lengthways, and hit it with a wooden spoon, over the plate, to release the jewels.

Recipe created by Charlotte from The Nutty Gritty, check out her Instagram here.