Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

Rocket Pesto

• 60 g Parmesan cheese, cut in pieces (2 cm)
• 1 lemon, thin peelings of skin only
• 30 g pine nuts
• 2 garlic cloves
• 85 g rocket
• 75 g extra virgin olive oil
• 15 g lemon juice
• ¼ tsp fine sea salt

Broccoli

• 1 Tbsp extra virgin olive oil, for greasing
• 560 g broccoli florets
• 220 g red onions, thinly sliced
• 220 g cherry tomatoes, halved
• 150 g feta cheese, crumbled
• 2 lemons, halved