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Roasted Greens with Lemon Basil Yoghurt
Fresh, delicious side dish of roasted greens on a zesty lemon basil yoghurt. Best served with grains or potatoes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 201 kcal
Ingredients
- 200 g purple sprouting broccoli
- 120 g fine asparagus
- Drizzle of olive oil
- Pinch of garlic powder
- Generous amount of black pepper
- 300 g vegan Greek Style yoghurt
- 15 g fresh basil roughly chopped
- Juice of one lemon
- Balsamic glaze to serve
Instructions
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Preheat oven to 190℃. Spread the asparagus and broccoli across a baking tray and drizzle with olive oil, sprinkle over the garlic powder and black pepper. Place in the centre of the oven for 15-20 minutes until the asparagus is tender and the broccoli has started to crisp. Remove the tray from the oven before adding the greens to the yoghurt bowl.
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While the greens are cooking, prepare the yoghurt. Roughly chop the basil, set aside. Add the yoghurt to a bowl, top with the chopped basil and lemon juice then fold the add-ins through to evenly distribute.
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Spread the combined yoghurt mix over the base of two large plates or pasta bowls. Set aside until the greens are ready. Once the greens are cooked, top yoghurt with the cooked greens. Add a drizzle of balsamic glaze prior to serving.