Ingredients
- 80ml olive oil
- 3 cloves of garlic, peeled and thinly sliced
- A pinch of dried chilli
- 150ml water
- 1 packet, 220g tender-stem broccoli
- 1 packet, 220g trimmed french beans
- 1 bunch of asparagus, trimmed
- Salt and pepper
- 6tbs Velvet Cloud sheep’s yogurt
- 12 green seedless grapes, halved
- 2tbs pine nuts or almonds, toasted
1 Put the olive oil into a large frying pan or wok and add the garlic.
2 Cook over gentle heat until it turns lightly golden, add the chilli, then add the water carefully. Add the vegetables, season, then cover tightly with a lid.
3 Cook on a high heat without lifting the lid, for five to six minutes, until you hear the pan sizzle. By this time the water will have almost evaporated and the greens will be cooked.
4 Remove from the heat. Turn everything together in the garlicky emulsion, then put in a warm bowl or platter.
5 Spoon the yogurt over the top, then scatter over the grapes and pine nuts and serve family style.
