Best-Ever Winter Greens on Green sauce
Bright, buttery winter veg piled over a thick, herby green goddess dressing, then finished with loads of Crack Crunch. Absolute go to winter side dish, even when im having a crowd round for fish and chips and rugby, serving this stack of heath along side is the perfect balance
Ingredients
Green goddess kinda sauce
- 1 x 400 g tin cannellini beans drained and rinsed
- 1 cup plain Greek yoghurt
- ½ avocado optional as hard ti find sometimes in winter!
- 1 packed cup fresh parsley
- ½ cup fresh basil or any soft herbs hanging around the winter garden
- 1 clove garlic
- 2 tablespoons lemon juice
- ¼ cup olive oil
- 1 teaspoon Pepper & Me Man Grind Or G banger is epic as well to season
- 2 - 4 tablespoons cold water as needed
Winter greens (use whatever greens you want)
- 2 courgettes thickly sliced
- 250 g green beans trimmed
- 300 g Brussels sprouts halved
- 1 large head broccoli cut into florets
- 50 g Pepper & Me flavoured butter of your choice or just normal butter with g banger or Out the gate
- To finish
- ⅓ cup Pepper & Me Crack Crunch
- 1 lemon cut into wedges
- Pepper & Me Sesh Oil Or a good sprinle of SGT Pepper
Instructions
- Add the cannellini beans, yoghurt, avocado, parsley, basil, garlic, lemon juice, olive oil and Man Grind to a blender or food processor.
- Blend until smooth and bright green, adding enough cold water to get it thick but spoonable. Taste and add another squeeze of lemon if it needs waking up.
- Bring a large pot of water to the boil. Have a big bowl of very cold water ready beside it.
- Blanch the vegetables in batches so nothing gets overcooked. Cook the Brussels sprouts and broccoli for about 3 minutes, the beans for 2–3 minutes and the courgettes for just 1–2 minutes.
- As each batch is ready, scoop it straight into the cold water. Leave for only a minute, then drain really well. This stops the cooking and keeps everything lovely and green.
- Melt your chosen Pepper & Me butter in a large frying pan. Alternatively, melt the plain butter and add the Man Grind.
- Add the drained vegetables and toss over a high heat for a couple of minutes, until glossy, hot and coated in the butter.
- Spread the green goddess generously over the base of a large platter.
- Pile the hot buttery greens over the top, then scatter VERY generously with Crack Crunch.
- Serve with fresh lemon wedges, man grind as needed and a good drizzle of Sesh Oil for anyone who likes a bit of heat.
Notes
ADHD Version: Blend the dressing, blanch and chill the greens, toss them in seasoned butter, pile onto the green goddess and finish with Crack Crunch, lemon and Sesh Oil.
Use whatever greens you have on hand, its great with any combo! Just make sure your sauce is yum and flavourful and add loads of crack crunch