Ingredients

Method

• 4 spring onions, finely chopped
• 1 onion, grated
• 3 cloves garlic, minced
• 50 g butter
• 2 T olive oil
• 1 litre water
• 1–2 sticks vegetable stock concentrate
• 300 g broccoli florets
• 200 g baby spinach
• juice of ½ lemon
• plain yoghurt, for serving
• fresh mint, for serving
• sweet potato chips, for serving
To make the dukkah:
• 35 g sesame seeds
• 1 t ground cumin
• 2 t crushed coriander
• 2 T finely chopped peanuts or cashews
• salt and pepper

Method

Ingredients

1. Soften the spring onions, grated onion and minced garlic in butter and 2 T olive oil over a low heat until translucent. Add 1 litre water and 1–2 sticks vegetable stock concentrate and bring to the boil.
2. Add broccoli florets and baby spinach and cook for 2–3 minutes. Season to taste. Remove from the heat and blend until smooth. Pour into a clean saucepan and bring to a slow simmer. Stir in the juice of ½ lemon, adding more to taste if you like. Serve warm with a generous swirl of plain yoghurt, fresh mint and sprinkle with dukkah. Serve with the sweet potato chips.

To make the dukkah, mix 35 g sesame seeds with 1 t ground cumin, 2 t crushed coriander, 2 T finely chopped peanuts or cashews, and salt and pepper. Roast until toasted and fragrant. Serve it chunky or blend for a finer sprinkle.

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