Garlicky greens with harissa yogurt
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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