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Braised greens on toast recipe

4 ratings

Here's a delicious way to get 2 of your 5-a-day - stir-fried spring veg piled onto garlicky toast with mozzarella, lemon and chilli. Lunch is served! See method

Serves 4
Takes 25 mins
315 calories / serving
Healthy
Vegetarian

Ingredients

150g frozen broad beans
2 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, 1 roughly chopped, 1 halved
180g asparagus, woody ends removed, stalks chopped to 1cm pieces, tips reserved
150g sliced spring greens (from a 200g pack)
½ vegetable stock cube, made up to 200ml
150g frozen peas
½ lemon, zested and juiced
4 slices sourdough bread, toasted
200g pack mozzarella
1 red chilli, deseeded and finely sliced

2 of your 5-a-day and high in vitamin C

Each serving contains

Energy
1320kj
315kcal 16%
Fat
14g 21%
Saturates
5g 27%
Sugars
7g 8%
Salt
1.2g 20%

of the reference intake
Carbohydrate 27.4g Protein 15.6g Fibre 6.9g

Method

Boil the broad beans in a small saucepan for 2 mins. Drain, run under cold water and peel to remove the tough outer shells.
Heat half the oil in a large frying pan over a medium heat and fry the shallot for 3-4 mins until softened. Add the chopped garlic, cook for 1 min more, then stir in the asparagus stalks, spring greens and stock; bubble for 2 mins.
Add the peas, asparagus tips and broad beans and cook for 2-3 mins until tender. Remove from the heat, season and squeeze over the lemon juice.
Rub 1 side of each slice of toast with a halved garlic clove and drizzle with the remaining oil. Transfer to plates, top with the braised greens and roughly tear over the mozzarella. Scatter with the lemon zest and sliced chilli to serve.

See more Healthy vegetarian recipes