Broccolini or Broccoli is in abundance during the winter months and it is important to have some quick and easy meals or sides dishes to mix things up and let the vegetable shine. Roasted lemon has a mild, caramelized flavour and makes a delicious dressing to any salad or roast vegetables. This dish makes the perfect side of winter greens with a fresh, zingy flavour.
Roasted Broccolini with Lemon and Garlic Yoghurt Dressing
Fresh, vibrant, and delicious, this wintery Broccolini dish is a must-try. Lemons and Broccoli are ready and in-season at the same time and they also make a great pair on the plate.
Ingredients
- 2 Tbsp Coconut Yoghurt (or greek yoghurt)
- 1 Clove Garlic
- 1/2 tsp Lemon Zest
- 1 or 2 lemons
- 1 Bunch Broccolini
- 1 Fennel (optional)
- 1 sprig of Fennel Frond
- 1 Tbsp Flaked Almonds
- Pinch of Sea Salt Flakes
- 1 Tbsp Olive Oil
Instructions
- Preheat oven to 200 degrees Celcius. Wash and chop Fennel into quarters and place in a roasting dish. Cut the lemon in half and place face down. Drizzle with oil and ensure it is under the lemon and fennel so they do not stick. Place in the oven for 10minutes.
- Prepare the dressing by adding the yoghurt to a small mixing bowl and finely grating in the garlic. Add a pinch of salt and 1/2 tsp of finely grated lemon zest. Mix to combine.
- Remove the lemons and fennel from the oven and add in your Broccolini. Mix to coat with oil or juices from the pan. Return to the oven for a further 10minutes or until the Broccolini is bright green and slightly browning. You want it to still have some crunch to it and not be too well done.
- Remove and add to a serving dish. Squeeze a little of the roasted lemon over the broccolini and leave the rest in the bowl to serve. Spoon over the yoghurt dressing. Top with almonds, red chilli, fennel fronds and a pinch of seas salt flakes.
- Garnish with edible flowers (i used purple rosemary flowers)
