Garlicky greens with harissa yogurt

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.
4. 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.