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Warm greens & shallots with allspice dressing

Add some sweetness and spice to your Sunday lunch with this easy veggie side dish - perfect with roast lamb or chicken

  • Prep: 20 mins
    Cook: 10 mins
    plus cooling
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 91
  • Carbohydrates 12
  • Saturated Fat 0
  • Sugar 11
  • Protein 3
  • Fat 3
  • Fibre 4
  • Salt 0

Nutrition per serving

  • Calories 91
  • Carbohydrates 12
  • Saturated Fat 0
  • Sugar 11
  • Protein 3
  • Fat 3
  • Fibre 4
  • Salt 0

Ingredients

  • 400g shallots
  • 1 tbsp olive or rapeseed oil
  • 3 tbsp white wine vinegar
  • 3 tbsp clear honey
  • ½ tsp ground allspice
  • 400g mixed green vegetables (we used green beans, broccoli and peas)

Method

  1. Cover the shallots with boiling water and set aside until cool enough to handle, then peel and discard the skins.

  2. Heat the oil in a large pan, and add the shallots. Cover with a lid and cook over a low heat for 8-10 mins until starting to caramelise. Add the vinegar, honey and allspice to the pan along with some seasoning. Give everything a good shake in the pan, then bubble for 10 mins until the shallots are tender and sticky, adding a splash of water if the honey looks like it might burn.

  3. Meanwhile, bring a large pan of water to the boil, add the greens and cook for 2 mins until they are just tender but still have a nice bite. Add to the shallots and toss through the sticky dressing.

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