Chargrilled broccoli and green beans in a creamy yoghurt harissa marinade topped with sumac and toasted flaked almonds. In season crunchy vegetables in a smoky, garlicky sauce with juicy cherry tomatoes. It’s an all round taste sensation! Move over smashed avo because this Chargrilled Broccoli & Creamy Harissa is going to be your new favourite toast topping.
The ingredients
Summer has finally arrived and thankfully that means there is an abundance of fresh produce waiting to be eaten. Brocolli and green beans are in season right now in the UK which means they are at the freshest and tastiest.
Chargrilling broccoli ensures it stays at it’s crunchy best. Often vegetables are cooked until they are limp pieces of mush. Well this recipe has Spring vegetables as the focal point and no soft, bland veggies are allowed.
I’ve made a simple yoghurt and harissa marinade. It’s smoky, garlicky and just all round delicious. I could honestly just eat it by the spoon. The delicate spiciness of harissa paste is balanced with a generous scoop of creamy yoghurt. Add in fried garlic and zesty lemon and you have yourself a wonderfully aromatic sauce.
The method
Lightly char the vegetables in a pan over a medium- high heat for 5 minutes. This ensures the broccoli and green beans remain perfectly crunchy and at their most nutritious. Overcooking vegetables results in the loss of most of their vitamins and minerals, and also a loss in flavour and texture. Add juicy cherry tomatoes and stir in the smoky yoghurt-harissa marinade. Cook for 2 minutes and finish with a generous scattering of toasted flaked almonds, sumac and yoghurt.
Leave a comment and let me know how you get on making this Chargrilled Broccoli & Creamy Harissa. I would love to see your creations over on instagram!
more healthy lunch recipes
crispy patatas bravas with salsa brava
Chakalaka, bean and tomato relish
Aubergine with harissa, roasted chickpeas and saffron rice
Chargrilled Broccoli & Creamy Harissa
Ingredients
- 1 tbsp rapeseed oil
- 80 g fine green beans ends trimmed
- 200 g broccoli sliced into small florets
- 8 cherry tomatoes halved
- 75 g natural greek yoghurt or coconut yogurt
- 15 g flaked almonds toasted
- 1/4 tsp sumac optional
- 4 slices of sourdough
For the marinade
- 2 tbsp harissa paste
- 1/4 lemon juiced
- 75 g natural greek yoghurt or coconut yogurt
- 1/2 tsp paprika
- 1/4 tsp garlic granules
- Salt
Instructions
- Make the marinade by adding the harissa paste, lemon juice, yoghurt, paprika and garlic granules to a bowl. Mix well and season with a good pinch of salt.
- Add the oil to a frying pan over a moderate – high heat.
- Add the broccoli and green beans and cook for 5 minutes. Toss the vegetables often ensuring they char on all sides. Add the cherry tomatoes and cook for a further 2 minutes.
- Reduce the heat to low and stir in the harissa marinade for 2 minutes.
- Serve on top of well toasted sourdough. Scatter over the toasted flaked almonds and sumac. Finish by drizzling over the remaining yoghurt.