Crispy potatoes and purple sprouting broccoli with smoked garlic yogurt and almonds.
A true plate licking worthy side dish with crispy potatoes, crunchy roast broccoli and a creamy, smoked garlic yogurt. I love to serve this as a side or even star of the dinner table and the left overs make for wonderful bowlfuls too.
|Serves 6 as a side|
4 cloves smoked garlic
450g new potatoes
2 bunches purple sprouting broccoli
flaked sea salt
200g thick Greek yogurt
30g almonds, roasted
zest from one lemon
Preheat oven to 180C/fan setting. Place your garlic cloves on a dry baking tray and cook for 25-30 mins until soft. Remove and allow to cool.
Increase oven to 200C/fan setting. Place your potatoes on a baking tray. Drizzle with olive oil and toss with your hands to coat them. Sprinkle generously with flakey sea salt. Roast for 45-50 mins until cooked through and slightly shrivelled in their skins.
Trim your purple sprouting broccoli into even sized pieces. Place onto a separate tray. Drizzle with olive oil and toss with your hands to coat them and sprinkle with flakey sea salt. Roast for 15 mins.
To make the smoked garlic yogurt peel away the skins of your cooked garlic and trim the hard edge.
Place the garlic, 1 heaped tsp yogurt and 2 tsp water into a nutribullet or magimix and blend until well broken down. Transfer into a small bowl along with the remaining yogurt and stir until you have a thick creamy consistency.
To serve arrange your potatoes and broccoli onto a serving plate. Spoon over the smoked garlic yogurt and drizzle with a little olive oil. Sprinkle over the almonds and lemon zest and some more salt if you wish. Enjoy.