‘I hope this simple approach to dinner sparks some inspiration for your own cooking’

If you’re looking for something healthy yet ­filling, this is it. There’s a satisfying virtue in ­enjoying it.

Grilled greens with garlic yoghurt dressing. Photo: Nikki To / TWAM

Elizabeth Hewson

less than 2 min read

11:10AMOctober 31, 2024

The Weekend Australian Magazine

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Grilling your greens is a ­revelation. I owe this discovery to my co-contributor, Lennox Hastie, who introduced me to this method a few years back. I hadn’t thought to throw greens on a hot grill or plate, but what a transformation. They become infinitely more delicious, making it easy to centre a whole meal around them. If you’re looking for something healthy yet ­filling, this is it. There’s a satisfying virtue in ­enjoying it. While it pairs beautifully as a side to this lamb, we often relish it as a light dinner on its own. I hope this simple approach to dinner sparks some inspiration for your own cooking.

You can use any grain you like here, including freekeh, barley – or bulgur wheat, which is now readily available at the supermarket.

Try too my lamb backstrap and spring pea recipe.

Kale works surprisingly well when grilled. Photo: Nikki To / TWAM

Fresh and healthy. Grilled greens with yoghurt dressing. Nikki To / TWAM

Grilled greens with yoghurt dressing

Ingredients

• 200g garlic yoghurt dressing (see below)
• 1 teaspoon nigella seeds

• ½ teaspoon ground coriander

• 1 tablespoon hulled tahini paste
• 2 tablespoons pepitas

• 125g bulgur wheat
• 1 lemon, halved
• ½ bunch kale, leaves stripped and washed

• 1 tablespoon olive oil, plus extra to serve


Garlic yoghurt dressing

• 400g Greek yoghurt
• 1 garlic clove, finely minced
• 1 lemon, juiced (about 50ml)
• 60ml (¼ cup) extra-virgin olive oil
• Salt and pepper

Method

1. To make the dressing, combine all the dressing ingredients. Taste and adjust; you might want to add more garlic or lemon for a punchier dressing.
2. Toast the nigella seeds and ground coriander by heating a small fry pan over medium heat.
3. Add the spices and toast for 30 to 40 seconds until fragrant. Stir them into the garlic yoghurt dressing, then mix in the tahini. Taste and adjust if needed. Using the same pan, toast the pepitas for about a minute until golden and starting to pop. Set aside.
4. Cook the bulgur wheat or chosen grain according to the packet instructions. I find that bulgur wheat is better boiled instead of soaking in water; drain excess water and keep it warm.
5. For the greens and lemon, heat a heavy-based pan or barbecue over medium heat until very hot. Place the lemon halves cut-side down in the pan and cook for about 4 minutes without touching, or until caramelised and slightly charred. Toss the kale in olive oil and cook in the pan (or on the barbecue) until charred and wilted, around 3 to 4 minutes. Season generously with salt – the greens should be bright green with some nice char.
6. To serve, divide the grain between two plates. Arrange the greens alongside the grain and add generous dollops of the tahini garlic yoghurt dressing. Sprinkle with pepitas and serve each plate with a charred lemon half for squeezing over.
7. Finish with an extra drizzle of olive oil.

Serves 2