Garlicky greens with harissa yogurt

  • Portion size: Serves 4
  • Hands-on time 25 min
  • Difficulty: easy

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.

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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
  • 2 tbsp harissa paste
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Method

  1. 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.
  2. 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.
  3. 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.
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  5. 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.

Nutrition

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