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Charred Greens with Cultured Cream, Herbs & Citrus Oil

A bright spring starter — smoky charred greens over cool cultured cream, finished with fresh herbs and citrus oil.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Starter
Cuisine: Seasonal
Ingredients Method

Ingredients
  

  • 400 g seasonal greens asparagus, spring onions, or tenderstem broccoli
  • 200 g cultured cream crème fraîche or thick yogurt
  • 1 handful mixed soft herbs dill, parsley, chives
  • 2 tbsp olive oil
  • 1 lemon zest and juice
  • Salt and black pepper

Method
 

  1. Heat a griddle or heavy pan until very hot. Toss the greens in a little olive oil and salt.
  2. Char the greens 3–4 minutes, turning once, until blistered but still crisp.
  3. Whisk the lemon zest and juice into the remaining olive oil to make a citrus oil.
  4. Spread the cultured cream on plates and arrange the charred greens on top.
  5. Spoon over the citrus oil, scatter the herbs, finish with black pepper. Serve warm.