Charred Spring Greens with Gremolata
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
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)
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.
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.
Arrange grilled vegetables on a platter and drizzle with gremolata to serve.