Recipes

Crusted summer greens with lemon, artichoke and salami

Crusted summer greens with lemon, artichoke and salami.

Paul Flynn's face
Paul Flynn
Sat May 23 2020 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • 2 courgettes
  • 1 packet (200g) tenderstem broccoli, washed and trimmed
  • 6 artichoke hearts, from a jar, halved
  • 1 small red chilli, finely sliced
  • 120g sliced salami, cut into strips
  • 60ml olive oil
  • 200g fresh breadcrumbs
  • 50g grated Parmesan
  • Zest of one lemon
  • 2 cloves of garlic, finely chopped
  • 50g flaked almonds
  • Salt and pepper
  •  

1 Preheat your oven to 180 degrees Celsius.

2 Top and tail the courgettes, then slice them at an angle, 1cm thick.

3 Put them on a large shallow roasting tray along with the broccoli, artichoke, chilli and salami.

4 Add half the olive oil to the tray, season, mix well and spread evenly.

5 In a bowl mix the breadcrumbs, Parmesan, lemon, garlic, almonds and the remaining olive oil. Season and sprinkle over the vegetable mixture on the roasting tray.

6 Bake for 15-20 minutes until everything is cooked, golden brown and crunchy. Serve immediately.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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