Crusted summer greens with lemon, artichoke and salami
Crusted summer greens with lemon, artichoke and salami.
- Serves: 4
- Cooking Time: 30 mins
- Course: Side Dish
- Cuisine: Irish
- 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.