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Ingredients
- 1 garlic clove
- 6 anchovy fillets
- 1 tbsp + ½ olive oil
- 300g spring greens, shredded
- 1 lemon, zest and juice
- 1 tsp cumin seeds
- A bunch of spring onions
- A bunch of radishes
- A handful of dill
- A dollop of labneh
Prep: 10 mins | Cook: 5 mins
Method
1. Fry a peeled and crushed garlic clove and 6 finely chopped anchovy fillets in 1 tbsp oil over a medium heat for 1 min.
2. Add 300g shredded spring greens, the juice of 1 lemon, 1 tsp toasted cumin seeds and a bunch of spring onions sliced diagonally. Cook and stir over a high heat for 3-4 mins till the greens are soft and scorched at the edges. Fold in a bunch of thinly sliced radishes and some dill.
3. Plate up and dollop on some labneh. Scatter over some more dill and the zest of 1 lemon. Drizzle over ½ tbsp oil.
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Temporarily unavailableShortlisted for a Best of Organic Market Award 2016
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