Greens with vino cotto and tzatziki
| Recipe By: | Abigail Donnelly |
| Serves: | 6 (as a side) |
Ingredients
- 3 tbsp coriander, roughly chopped
- 4 Woolworths mini cucumbers, chopped
- 2 garlic cloves, finely chopped
- 4 tbsp plain yoghurt
- 1/4 lemon, juiced
- 5 tbsp extra virgin olive oil
- 1 heaped tsp wholegrain mustard
- 1/2 cup vino cotto
- mint, to garnish
- salt to taste
- 300 g brussels sprouts
- 300 g leeks, washed
- 125 g mange tout peas
- 120 g petit pois peas
- 230 g Tenderstem broccoli
- 100 g baby pak choi
- 2 x 100 g packets asparagus spears
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Bring a large pot of salted water to the boil. Blanch the asparagus, baby pak choi and broccoli for 20–30 seconds, or until just tender.
- Blanch the peas and mangetout in the same way for 1 minute and the Brussels sprouts for 3 minutes.
- Cook the washed leeks in simmering salted water for 10 minutes, drain, then transfer to a serving bowl and add the blanched vegetables.
- Drizzle over the dressing, toss and serve with the tzatztiki. Garnish with mint.
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