I think if I could only cook one thing for the rest of my life, it would be this simple green vegetable recipe! It is my go-to work-from-home healthy lunch. But I never get bored, because there are plenty of variations on the simple theme that I’ve posted below. I always feel great when I have these leafy greens for lunch – and it makes me super-productive in the afternoon.
This is delicious served with a poached egg and some crumbled feta cheese – as most things are. In summer when red, orange and yellow cherry tomatoes are cheap and plentiful, make a simple salsa by cutting a handful of each colour of tomato into quarters, adding a dash of olive oil and balsamic vinegar and then crumbling a bit of feta on top! I also love this with some toasted walnuts or almond flakes scattered over the top.
You don’t need to limit yourself to the green vegetables listed here. You can also try using zucchini cut into quarters length ways, halved finger eggplants or baby leeks. Have fun experimenting with anything in season. I often check the market report from Harris Farm to find out exactly what is in season.
This recipe can be cooked on the BBQ or on a heavy cast-iron grill plate. I think it works best when the asparagus and broccolini are softened in boiling water first, but that step is not essential. Tip – I dunk them in the water while my eggs are boiling to minimise the washing up.