Garlic Fried Greens with Chorizo Breadcrumbs and Yoghurt

This recipe makes it impossible not to love greens! They’re pan-fried in garlicky oil, then served with a creamy yoghurt sauce, chorizo crumb, and salty gooey halloumi cheese!

Meal Prep

Breakdown

  • Prepare the chorizo crumb.
  • Make the yoghurt sauce.
  • Cook all of the greens.
  • Cook the halloumi.
  • Plate up and enjoy!

Tips

  • There are a lot of greens to cook and they all cook at different rates, so we like to cook them separately and then add them all together at the end.
  • We like our broccoli to be nice and charred, but still tender - to achieve this, we sometimes like to pop a lid on while it's cooking, causing a slight steaming effect at the same time.

  • This dish is on the lighter side so if you’ve got a hungry household to feed we recommend adding ½ cup of cooked quinoa dressed in a little olive oil and lemon juice.

Meal prep guide - if you followed the meal prep guide you would have already chopped the vegetables and made the yoghurt sauce.

This recipe serves four, if you’re cooking for two simply halve the recipe but we recommend still using the whole head of broccoli and omit the zucchini.

INGREDIENTSIngredients
  • 2 chorizo sticks, 200g (finely diced)
  • 2 slices of sourdough (roughly torn)
  • ½ cup greek yoghurt
  • 1 lemon (juice and zest)
  • 1 broccoli (cut into small florets)
  • 2 zucchinis (cut into half moons)
  • ½ bag kale approx 90g (roughly torn)
  • 2 garlic cloves (crushed)
  • 190g halloumi (cut into slices)
  • ¼ cup parsley (finely chopped)
  • Olive oil or butter
METHODMethod
  1. Start by preparing the chorizo crumb. Add the sliced chorizo to a pan with a little olive oil or butter, and fry off for a few minutes before adding the sourdough. Cook for a few minutes until the sourdough is golden brown and toasted then set aside.
  2. To make the yoghurt sauce simply add the yoghurt and lemon juice to a small bowl; mix to combine. *zest the lemon before juicing - set aside the zest ready to add to the halloumi.
  3. Heat a large pan over high heat, add some olive oil and/or butter and then add the broccoli; cook for 5 minutes or until the broccoli is cooked through and charred. Remove from the pan and set aside while you cook the remaining greens.
  4. Add a little more olive oil and/or butter to the same pan, then add the zucchini and cook for 3-5 minutes or until slightly charred; remove from the pan and then cook the kale.
  5. Add a little more olive oil and/or butter to the pan along with the crushed garlic and kale, once the kale has wilted add the broccoli and zucchini back into the pan, toss together and season with salt and pepper.
  6. To cook the halloumi start by adding butter to a pan over medium heat, then add the halloumi. Cook for a couple of minutes on either side until golden brown but still nice and soft in the centre; remove from the heat and add the parsley and lemon zest.
  7. Add the yoghurt to the base of a large plate or platter, add the cooked veggies and then top with the chorizo crumb and then the halloumi slices.
VARIATIONS

Vegetables

  • This dish works well with any greens - green beans, broccolini and even asparagus and brussels sprouts if in season.

Protein

  • For a vegetarian option, simply omit the chorizo and toast the breadcrumbs in a little butter or olive oil. Then add some roasted sweet potatoes - simply top yoghurt with roasted sweet potato, followed by the garlicky greens, bread crumbs then halloumi.
  • You can serve this alongside our Lemon, Oregano Roasted Chicken Thighs or some simple grilled white fish.

Other

  • Sprinkle over ½ cup of cooked quinoa to make this dish a little more substantial.