Green shakshuka recipe
This gorgeously green pot of goodness uses plant-based yogurt in place of traditional eggs for a delicious vegan dish. Za’atar is a blend of dried herbs, and it is a wonderful way to add a Middle Eastern flavour to any dish, while the combo of fresh mint, dill and parsley keeps it tasting light and clean.
Ingredients
- 1 leek, trimmed and thinly sliced
- 2 garlic cloves, peeled and grated
- 1 x 400g/14oz tin cannellini beans in water, drained and rinsed
- 10 g fresh mint leaves, roughly chopped
- 10 g fresh parsley leaves, roughly chopped
- 10 g fresh dill, roughly chopped
- 1 ripe avocado, halved, de-stoned, flesh scooped out and sliced
- 1 tbsp olive oil
- 200 g frozen peas
- 200 g fresh spinach leaves
- 50 g plant-based yogurt
- 0.5 tsp za’atar
- 1 pinch each of salt and black pepper
- 4 slices crusty wholemeal bread, to serve
Details
- Cuisine: Middle Eastern
- Recipe Type: Vegan
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Heat the olive oil in the large frying pan over a medium-high heat.
- Add the leek and cook, stirring for 5 minutes until softened.
- Turn down the heat, add the garlic and stir for a further minute. Add the beans and peas and stir for 2 minutes.
- Add the spinach, one handful at a time, stirring constantly and allowing each batch of spinach to wilt down before adding the next.
- When all the spinach has wilted and the peas are thoroughly defrosted and cooked through, take the pan off the heat, stir through the parsley, dill and mint and season to perfection with salt and pepper.
- Top with the yogurt, za’atar and sliced avocado, and serve with crusty wholemeal bread.
This recipe is from BOSH! Healthy Vegan by Henry Firth and Ian Theasby. Published 26th December by HQ, HarperCollins. Photography by Lizzie Mayson.
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