Christmas Greens

INGREDIENTS:

• 200ml Greek yoghurt
• 1tsp sea salt
• 400g brussels sprouts, shredded
• 400g tenderstem broccoli
• 2tbsp Olive oil
• 3 garlic cloves, thinly sliced

GREMOLATA

• 50g fresh breadcrumbs
• 1 garlic clove, chopped
• 1tbsp olive oil
• Zest of ½ lemon
• Zest of 1 clementine
• 1tbsp chopped parsley
• Pomegrante seeds to serve

METHOD:

1. In a bowl mix the Greek yoghurt and salt together in a bowl, place into some muslin or cheese cloth and leave suspended over a bowl in the fridge overnight. The whey will drip into the bowl and you will be left with a young fresh cheese.
2. In a large pan of salted water, blanch the broccoli for 2 minutes and drain.
3. In a large frying pan add 1 tbsp of olive oil and fry the broccoli until charred, keep warm.
4. In the same pan add another tablespoon of olive oil and cook the shredded sprouts until they start to char a little, add the garlic and continue cooking for 2-3 minutes.
5. For the gremolata, gently fry the breadcrumbs and garlic in the olive oil until they become golden, leave to cool.
6. Once cooled add the zest and parsley and stir to combine.