Greek Broccoli with Arugula Pesto and Roasted Lemon

3.7 3 ratings

Prep. 10 min

Total 30 min

6 portions

Ingredients

Arugula Pesto

Parmesan cheese in pieces
60 g
lemon thin peel only, no white pith
1
pine nut, raw
30 g
garlic cloves
2
baby leaf salad, mixed
85 g
extra virgin olive oil
70 g
lemon juice
15 g
salt
¼ tsp

Broccoli

extra virgin olive oil
1 tbsp
broccoli florets
570 g
red onion sliced thinly (approx. 1 onion)
225 g
cherry tomatoes halved
225 g
feta cheese crumbled
140 g
lemons halved
2

Difficulty

easy

Nutrition per 1 portion

Sodium 483.9 mg

Protein 11.8 g

Calories 1332.8 kJ / 318.5 kcal

Fat 25.4 g

Fibre 2.3 g

Saturated Fat 7.6 g

Carbohydrates 15.4 g

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Also featured in

There is Always Room at Our TABLE 22 Recipes
Canada

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