Overview
This is a smoky, vibrant winter side, perfect with grilled meats or fish – simple, nourishing and full of fire-kissed flavour from the Big Green Egg.
MAKE THE LABNEH
A day ahead, prepare the labneh. Place the yoghurt in the centre of a muslin cloth. Gather and tie the cloth, then secure with a band.
Hang in the fridge over a bowl to drain overnight. The next day, you’ll have thick, silky labneh ready to use.
SET UP YOUR EGG
Set up your EGG for direct cooking with the Stainless Steel Grid in place. The target temperature is 200°C-220°C.
Place a large pan on the grid to heat, then drizzle in a little olive oil.
COOK THE GREENS
Lay the purple sprouting broccoli in the pan, cut-side down. Season with salt and pepper, then close the Dome.
After a few minutes, flip to char the other side. Remove the broccoli from the pan and move to the edge of the grid to keep smoky and warm.
Refresh the same pan with a generous glug of olive oil. Add the sliced garlic and chilli and cook gently until golden and fragrant.
Add the kale and chard and toss constantly, allowing the edges to crisp. Return the broccoli to the pan and toss through. Finish with lots of lemon juice and zest.
ASSEMBLE THE PLATTER
Spread the labneh generously over a serving platter. Spoon the charred greens on top, together with all the delicious oils. Scatter with dukkah and finish with olive oil and a pinch of salt.
