GREENS WITH PARME­SAN AND GAR­LIC CRUMBS

Diabetic Living - - Celebrate -

Top gar­den-fresh greens with a crunchy crumb that’s full of flavour.

PREPA­RA­TION TIME: 15 MINS COOK­ING TIME: 10 MINS

SERVES 4 (AS A LOW-CARB SIDE)

2 bunches broc­col­ini,

ends trimmed

2 bunches as­para­gus, woody

ends trimmed

Squeeze of fresh le­mon juice

Parme­san and gar­lic crumbs 30g sour­dough bread or gluten-free bread, pro­cessed into crumbs 1 large clove gar­lic, crushed 2 Tbsp finely grated parme­san 2 tsp shred­ded flat-leaf pars­ley

1 To make parme­san and gar­lic crumbs, pre­heat oven to 180°C (fan-forced). Line a small bak­ing tray with bak­ing pa­per. Com­bine the bread­crumbs, gar­lic and parme­san in a small bowl. Spread

out over the lined tray. Bake for 5-8 min­utes, stir­ring once, un­til crumbs are golden brown. Trans­fer to a bowl to cool. Once cool, stir in pars­ley.

2 Mean­while, put broc­col­ini and as­para­gus in a steamer bas­ket over a large wok or saucepan of sim­mer­ing wa­ter. Steam for 2 min­utes or un­til the vegeta­bles are ten­der crisp.

3 To serve, place the greens on a serv­ing plat­ter. Driz­zle with le­mon juice. Sprin­kle the gar­lic crumbs over and serve im­me­di­ately.

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