Charred Spring Greens with Gremolata

20' Easy 12345

Serves 4 as a side

1 bunch asparagus, woody ends snapped off
12 snow peas
1 small fennel, fronds discarded
6 brussels sprouts, halved
12 sugar snap peas
2 spring onions, cut into 5cm lengths
Bertolli Organic Extra Virgin Olive Oil Spray

GREMOLATA
1 small bunch parsley, leaves picked
2 cloves garlic, crushed
Finely grated zest of 1 lemon
Juice of ½ lemon
12ml Bertolli Organic Gentile Extra Virgin Olive Oil
Sea salt and freshly cracked black pepper
Pinch of red chilli flakes (optional)

METHOD

STEP 1

To make the gremolata, combine all ingredients in a food processor and pulse until the parsley is finely chopped and the ingredients are combined. Season to taste.

STEP 2

Preheat BBQ or chargrill pan to high. Lightly spray vegetables with Bertolli Organic Extra Virgin Olive Oil Spray and grill until softened and gently charred.

STEP 3

Arrange grilled vegetables on a platter and drizzle with gremolata to serve.