Winter greens with hazelnuts & garlic yoghurt
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Time to make:
$3.10 per serve
(at time of publication)
Full ingredients list:
200g reduced-fat plain yoghurt
1 tablespoon lemon juice
1 garlic clove, crushed
¼ cup finely chopped chives
400g Brussels sprouts, halved
2 bunches broccolini, coarsely chopped
1 tablespoon olive oil
¼ cup coarsely chopped toasted hazelnuts
Nutritional information (per serve)
Instructions and steps:
1 Combine yoghurt, juice, garlic and half of the chives in a small bowl. Season with cracked black pepper. Refrigerate until required.
2 Cook sprouts and broccolini in a saucepan of boiling water for 2 minutes. Drain vegies well.
3 Place the olive oil in a large non-stick frying pan over high heat. Add sprouts and broccolini. Cook, stirring occasionally, for 5–7 minutes. Season with pepper.
4 Place the greens on a serving plate. Drizzle with yoghurt. Serve greens scattered with hazelnuts and remaining chives.
About this recipe
First published: July 2019