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Greek Broccoli with Arugula Pesto and Roasted Lemon
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- 2 oz Parmesan cheese, in pieces
- 1 lemon, thin peel only, no white pith
- 1 oz pine nuts
- 2 garlic cloves
- 3 oz baby arugula
- 2 ½ oz extra virgin olive oil
- ¼ tsp salt
- ½ oz lemon juice
- 1 tbsp extra virgin olive oil
- 20 oz broccoli florets
- 8 oz red onions, sliced thinly (approx. 1 onion)
- 8 oz cherry tomatoes, halved
- 5 oz feta cheese, crumbled
- 2 lemons, halved
- per 1 portion
- 1322 kJ / 316 kcal
- 11 g
- 15 g
- 26 g
- Saturated fat
- 7 g
- 4 g
- 525 mg