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Greek Broccoli with Arugula Pesto and Roasted Lemon
3.7 3 ratings
Prep. 10 min
Total 30 min
6 portions
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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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