Jono & Jules do food & wine

PSB is our veg saviour early in the year when winter is lingering and spring still seems too far away. We loved this roasted version with a tangy lemon dressing.

Roasted PSB with feta & preserved lemons – serves 4 to 6 as a side

• 500g purple sprouting broccoli
• 2 tbsp olive oil
• 1 red chilli, chopped
• 1 preserved lemon, flesh and rind chopped, plus 1 tbsp juice from the jar
• 80g yoghurt
• 1 garlic cloves, grated
• 30g feta

Heat the oven to 200C/180C fan/gas 6.

Put the PSB into large roasting tin, add the olive oil and red chilli, season with salt and pepper, then toss with your hands.

Roast for 15 minutes, turning halfway, until tender and starting to char.

Meanwhile stir the preserved lemon, juice and garlic into the yoghurt.

Crumble the feta over the roasted broccoli and drizzle with yoghurt dressing and your best olive oil.

(Original recipe from BBC Good Food)