Ingredients
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¼ cup (60 g) Labne
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2 tablespoons extra virgin Olive Oil
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½ teaspoon Himalayan Pink Salt
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½ teaspoon freshly ground Black Pepper
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13 ounces (375 g/2 bunches) baby Broccolini
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½ cup (60 g) raw Pumpkin Seeds
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1 Lemon
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½ teaspoon grated Lemon Zest
Directions
Pumpkin seeds are powerful, containing inflammation-reducing omega-3 fatty acids, progesterone-boosting zinc for hormone regulation, and a significant amount of protein. Broccolini is a powerhouse full of calcium, iron, and protein as well. Labne acts as the glue in this recipe and adds an additional layer of calcium.
Steps
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1
Done
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Preheat the oven to 450°F (230°C) convection. |
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2
Done
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Combine the Labne, olive oil, salt, and pepper in a large bowl. |
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3
Done
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Add the broccolini and massage to coat well. Add the pumpkin seeds and toss to coat well. |
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4
Done
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Place on an unlined half sheet pan, spreading out to allow each piece of broccolini to cook evenly. Place the lemon halves on one side of the sheet pan so that they can roast while the broccolini chars. |
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5
Done
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Roast in the oven for 15 to 20 minutes, until crispy and deep golden. |
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6
Done
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Remove from the oven and sprinkle the broccolini with lemon zest. |
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7
Done
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Serve immediately with a squeeze of roasted lemon or store in the fridge as a prepped vegetable for your week, reheating in the oven to re-crisp. |
