You could enjoy this at any time of day, but I had it for breakfast and it was very fitting indeed.
While steaming some broccoli florets, grind a handful of almonds – not too much though.
Warm some olive oil in frying pan on medium heat and add the nuts. Add a teaspoon of turmeric, a sprinkle of cumin, a dusting of sweet smoked paprika and a few caraway seeds.
When the broccoli is tender (not too soft), remove from steam and in a bowl combine with pepper, olive oil and a teaspoon of rose harissa. I didn’t, but you might feel inclined to add some lemon juice here.
Then top with nut mixture straight from the pan.