Smashed Greens with Feta & Mint on Toast
FOOD + DRINK Seasonal Spread cont...
Smashed Greens with Feta & Mint on Toast
Recipe by: Dr Saliha Mahmood-Ahmed for Yakult, yakult. co. uk
Serves: 4 Prep time: 10 minutes Cook time: 10 minutes
Ingredients:
• 175g broccoli florets
• 150g frozen petit pois
• 80g baby spinach leaves
• 200g feta cheese
• 120ml sour cream
• Large handful of mint leaves, finely sliced
• 1 tsp chilli flakes
• 4 eggs
• 1 tbsp extra virgin olive oil
• 2 tbsp sprouted lentils and / or two tbsp pumpkin seeds( optional)
• 4 large slices of sourdough bread
• Salt, to taste
Method:
1. Start by placing the broccoli florets in a pan with a generous splash of water. Cook the broccoli for 2 minutes before adding the frozen peas and cooking for an additional minute or two, until the peas have defrosted. When the entire mixture appears vibrant green, but the moisture has dried, add the spinach leaves and wilt them for just a minute. Then, turn off the heat in the pan and allow everything to cool.
2. Add the cooked vegetables to a food processor along with the feta cheese and sour cream. Season with salt and chilli flakes and blitz to a coarse puree. You are looking for it to have texture rather than being a puree. Carefully take the‘ smashed greens’ mixture out of the food processor into a serving bowl and stir through the mint leaves.
3. Fry two eggs in olive oil in a non-stick pan and toast the sourdough bread in the grill / toaster until golden. To assemble the dish, spread the smashed greens generously over the toast and top with the fried egg.
4. For a final flourish, drizzle over a little olive oil, scatter over the sprouted lentils and / or the pumpkin seeds and a few small leaves of mint. If you like it spicy, add a few extra chilli flakes.
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