Charred Spring Greens with Gremolata | Bertolli Olive Oil
Savour the vibrant flavours of charred spring greens paired with a zesty gremolata. This dish is a quick and easy way to enjoy a fresh, herbaceous side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.
Ingredients
- 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)
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