Greens with vino cotto and tzatziki

Recipe By:Abigail Donnelly
Serves:6 (as a side)

Ingredients

  • 3 tbsp coriander, roughly chopped
  • 4 Woolworths mini cucumbers, chopped
  • 2 garlic cloves, finely chopped
  • 4 tbsp plain yoghurt
  • 1/4 lemon, juiced
  • 5 tbsp extra virgin olive oil
  • 1 heaped tsp wholegrain mustard
  • 1/2 cup vino cotto
  • mint, to garnish
  • salt to taste
  • 300 g brussels sprouts
  • 300 g leeks, washed
  • 125 g mange tout peas
  • 120 g petit pois peas
  • 230 g Tenderstem broccoli
  • 100 g baby pak choi
  • 2 x 100 g packets asparagus spears

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Bring a large pot of salted water to the boil. Blanch the asparagus, baby pak choi and broccoli for 20–30 seconds, or until just tender.
  2. Blanch the peas and mangetout in the same way for 1 minute and the Brussels sprouts for 3 minutes.
  3. Cook the washed leeks in simmering salted water for 10 minutes, drain, then transfer to a serving bowl and add the blanched vegetables.
  4. Drizzle over the dressing, toss and serve with the tzatztiki. Garnish with mint.