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Chargrilled Broccoli & Creamy Harissa

Chargrilled broccoli and green beans in a creamy yoghurt harissa marinade topped with sumac and toasted flaked almonds.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Lunch
Keyword: healthy, vegan
Servings: 2
Author: aveggiefeast

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.