Main Meals

Greens with vino cotto and tzatziki

Serves 6 (as a side)
Easy
20 minutes
15 minutes
Wine/Spirit Pairing
Paul Cluver Sauvignon Blanc 2015

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Ingredients

Method
  • 2x100 g asparagus spears packets
  • 100 g baby pak choi
  • 230 g Tenderstem broccoli
  • 120 g petit pois
  • 140 g mangetout
  • 300 g leeks, washed
  • 300 g Brussels sprouts
  • Salt, to taste
  • Mint, to garnish
  • For the dressing, mix:
  • 1⁄2 cup vino cotto
  • 3 T wholegrain mustard
  • 1⁄4 cup extra virgin olive oil
  • 1 lemon, juiced
  • For the tzatziki, mix:
  • 1 cup plain yoghurt
  • 2 garlic cloves, finely chopped
  • 4 Woolworths mini cucumbers, chopped
  • 3 T coriander, roughly chopped

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.

Blanch the peas and mangetout in the same way for 1 minute and the Brussels sprouts for 3 minutes.

Cook the washed leeks in simmering salted water for 10 minutes, drain, then transfer to a serving bowl and add the blanched vegetables.

Drizzle over the dressing, toss and serve with the tzatztiki. Garnish with mint.

Discover more salad recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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