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Garlicky greens with harissa yogurt

Garlicky greens with harissa yogurt

Name: Garlicky greens with harissa yogurt
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: 300g baby leeks, halved widthways; 300g purple sprouting broccoli, ends trimmed, halved widthways; 1 tbsp olive oil; 100g crusty white bread; 3 tbsp chopped fresh dill; ½ tbsp chilli flakes; 2 garlic cloves, finely sliced; 250g shredded curly kale; Finely grated zest and juice ½ lemon, plus wedges to serve; 500g fat-free thick greek yogurt (we used Fage Total 0%); 2 tbsp rose harissa

Easy
March 2020

Easy
March 2020

Serves 4
Hands-on time 25 min

Serve these garlicky greens as a vegetarian main, with your favourite bread for mopping up the harissa yogurt, or simply as a stunning side dish.

Vegetarian recipes

Nutrition: per serving

Calories: 289kcals
Fat: 7.2g (1g saturated)
Protein: 23g
Carbohydrates: 24g (5g sugars)
Fibre: 9g
Salt: 0.8g

Nutrition: per serving

Calories: 289kcals
Fat: 7.2g (1g saturated)
Protein: 23g
Carbohydrates: 24g (5g sugars)
Fibre: 9g
Salt: 0.8g

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Ingredients

300g baby leeks, halved widthways
300g purple sprouting broccoli, ends trimmed, halved widthways
1 tbsp olive oil
100g crusty white bread
3 tbsp chopped fresh dill
½ tbsp chilli flakes
2 garlic cloves, finely sliced
250g shredded curly kale
Finely grated zest and juice ½ lemon, plus wedges to serve
500g fat-free thick greek yogurt (we used Fage Total 0%)
2 tbsp rose harissa

Method

Heat the oven to 200°C/180°C fan/gas 6. Heat a large griddle or frying pan over a high heat until smoking. Toss the leeks and broccoli with 1 tsp olive oil, then griddle/fry, turning occasionally, for 3-4 minutes until scorched. Put on a baking tray, then roast for 10 minutes until tender.
Whizz the bread in a mini food processor (or simply tear) to make large crumbs. Heat 1 tsp olive oil in the frying pan you used for the leeks over a medium heat, then fry the breadcrumbs, stirring, for 4-5 minutes until golden. Season with salt and pepper, then stir in most of the dill and chilli flakes. Set aside on a plate to cool.
Heat the remaining olive oil in the same pan, then fry the garlic for 1 minute. Add the kale and cook for 2 minutes more until wilted. Add the griddled vegetables, season, then squeeze over the lemon juice.
Spread the yogurt over 4 plates, then swirl ½ tbsp harissa into each. Top with the veg, then scatter over the crumbs. Sprinkle with the lemon zest and remaining dill and chilli flakes. Serve with lemon wedges.