Lemony Spring Greens
Who says you can’t make friends over salad? With produce straight from the market & a (big) drizzle of punchy, it’s the perfect side to accompany any meal or to have on its own with a bagel.
Fresh from the market
Lemony Spring Greens
Ingredients
Yoghurt Base
Coconut Greek yoghurt or regular Greek yoghurt
Zest & juice of 1 lemon
Spring Greens
1 bunch asparagus
1/2 cup snow peas, split in half
1/2 cup broad beans, beans removed
1 spring onion, sliced diagonally
1tbs dill
Method
- Remove the woody ends of the asparagus and chop into thirds.
- Bring salted water to the boil. Drop in greens and cook for about 1 min. Drain and transfer straight to an ice bath. Once cooled, drain and pat dry.
- Place greens and dill in a bowl with 1 tbs punchy olive oil, add half of the lemon zest and juice. Mix well to combine.
- To make the yoghurt base, add the other half of the lemon zest and juice, 1 tbsp of punchy olive oil in a bowl and mix well.
- Dollop and spread onto a serving plate. Top with greens.
Serve with toasted bread of your choice or as is - we had a bagel.