Serves 2
Calories per portion: 280cals
Protein per portion: 20g
Recipe from John Gregory-Smith @johngs
2 tbsp olive oil, plus extra for serving
350g leeks, washed and trimmed and cut into 1inch pieces
250g broccoli florets
200g spinach
300ml vegetable stock
130g fat free cottage cheese
2 tbsp green pesto
A few finely chopped chives – if you fancy
Fat free Greek style yoghurt to serve – 1 tbsp
Salt and pepper
1. Pre-heat the oven to 180c fan. Chuck the leeks, broccoli, olive oil and a pinch of salt into a mixing bowl and toss together. Tip onto a baking sheet and roast for 30-35 minutes or until everything is tender and a little charred.
2. Whilst that’s cooking, chuck the spinach into a saucepan and add the stock. Cover and boil for 1-2 minutes until all wilted.
3. Pop the roasted veggies, wilted spinach and stock into a blender. Add the cottage cheese and pesto and blitz until smooth. It’s very thick so you can add more liquid if you like. Check the seasoning and serve with some chives and a dollop of Greek yoghurt.
Enjoy!
Annie x
