Look for a good grassy-green flavoursome olive oil to team with the lemony sumac and garlic and then be sure to keep your vegetables lightly cooked to maintain their crunch. The yoghurt works to give a fresh Middle-Eastern feel to this dish.
Ingredients
| ¼ cup | Olive oil |
| 1 | Onion, chopped |
| 3 cloves | Garlic, crushed |
| 1 Tbsp | Sumac (Main) |
| 250 g | Green beans, blanched (Main) |
| 1 head | Broccoli, cut thinly (Main) |
| 420 g | Tin chickpeas, drained (Main) |
| 1 serving | Salt and freshly ground black pepper |
Dressing
| ½ cup | Greek yoghurt |
| ½ tsp | Sumac (Main) |
| 2 Tbsp | Lemon juice |
| ¼ cup | Toasted hazelnuts |
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Directions
1. Heat the oil in a frying pan. Add the onion and garlic, cooking until softened. Stir through the sumac for one minute. Add the beans and broccoli tossing occasionally until crispy and just cooked through.
2. Add the chickpeas, heating though. Season with salt and freshly ground pepper.
3. Combine the yoghurt, sumac and lemon juice in a small bowl.
4. Serve the dish warm with a dollop of yoghurt, or stir it through, and a scattering of hazelnuts.
See more of Angela's green recipes
