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Chargrilled green vegetables with wild garlic salsa verde

Chargrilled green vegetables with wild garlic salsa verde

Vary the green vegetables according to what’s in season to make the most of this easy recipe all year round.

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HealthySource of fibre6 plant varieties
  • Serves6
  • CourseSide
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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Ingredients

  • 2 courgettes
  • 1 pointed spring cabbage (or Savoy cabbage), large leaves discarded
  • 2 tbsp Essential Olive Oil
  • 300g pack Tenderstem broccoli spears, trimmed
  • 300g asparagus, trimmed
  • ½ unwaxed lemon, zest
  • 180g tub The Levantine Table Herby Labneh Yogurt Dip

For the salsa verde

  • ⅓ x 100g pack flat leaf parsley, leaves, plus a few more to serve
  • 75g pack frozen Cooks’ Ingredients Wild Garlic, defrosted
  • 20g capers, drained
  • 2 tsp English mustard
  • 6 anchovies in oil
  • 1 tbsp white wine vinegar, plus 1 tsp
  • 1 unwaxed lemon, zest and juice
  • 75ml Essential Olive Oil

Method

  1. Cut the courgettes into 1cm slices. Leaving the core in, cut the cabbage into 8 wedges. Rub 1 tbsp oil over the cabbage wedges, broccoli and asparagus.

  2. Heat a griddle pan, then chargrill the vegetables until well charred and just tender (see tip).

  3. Meanwhile, make the salsa verde. In a food processor, pulse the parsley and wild garlic until finely chopped. Add the capers, mustard, anchovies (if using), vinegar and lemon zest and juice, then pulse to roughly chop. Mix in 75ml oil and season to taste.

  4. Toss the cooked vegetables with the remaining 1 tbsp oil and lemon zest, then season. Spoon the labneh over a large plate, top with the grilled vegetables, drizzle with some salsa verde and finish with a few parsley leaves. Serve the remaining salsa verde on the side with Paul's roast lamb with boulangére-vegetables.

Cook’s tip

If the griddled vegetables aren’t as tender as

you’d like by the time they’re charred, put

them on a baking sheet on a shelf under the

lamb and cook for 10-20 minutes to finish off.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,215kJ/ 293kcals

Fat

22g

Saturated Fat

5.2g

Carbohydrates

9.9g

Sugars

7.5g

Fibre

6.2g

Protein

11g

Salt

2.1g

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