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Horta on Toast

by Alice Hart from The New Vegetarian

This fresh and delicious recipe for greens on toast with a sweet pepper and chilli jam is perfect for an easy lunch, but also works well as a light vegan supper. For a vegetarian option, just add a poached egg or top with crumbled feta.

From the book


Horta (or khorta) is a Greek catch-all term for greens, usually braised or boiled with plenty of olive oil and lemon. Use any mixture of robust greens you like, wild or not; anything from the first asparagus, to chard or large spinach leaves, to peppery watercress will be superb. A softly poached or fried egg, or a crumble of feta, on top is an excellent addition… but ruins the recipe’s current vegan credentials.

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2 plump garlic cloves, preferably mild, spring garlic
750g mixed green leaves and shoots, such as large spinach leaves, kale, chard, sprue asparagus, mustard leaves, wild garlic, hop shoots, watercress and so on
3 tbsp olive oil
1 mild red chilli, finely sliced
Sea salt and freshly ground black pepper
4 large slices of rye or sourdough bread
Extra virgin olive oil, to serve
½ lemon

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Finely slice 1 garlic clove and halve the other. Wash well and trim all the greens, removing any coarse stalks and slicing leaves.

Warm the regular olive oil in a large frying pan. Add the sliced garlic and chilli and cook over a medium heat for a minute. Throw in the greens and stir-fry for 3–4 minutes over a medium-high heat, tossing the pan often, until the greens are wilted but still retain a bit of bite. Season well with salt and pepper.

Toast or grill the bread until slightly charred, then rub a side of each slice with the cut sides of the halved garlic clove.

Divide the greens between the toasted bread slices – piling them high – with a few drops of extra virgin olive oil, a squeeze of lemon juice and a good spoonful of pepper and chilli jam.

Serve with: Sweet Pepper and Chilli Jam (The New Vegetarian, page 307)

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From the book: The New Vegetarian

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