Lemon Yogurt

1. Whisk together the greek yogurt, lemon juice, and lemon zest in a mixing bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.

Grilled Broccoli & Brussels

1. Preheat the grill (or heat a grill pan over high heat). In a large pot of boiling, salted water, blanch the broccolini until bright green and tender, just a few minutes. Transfer the broccolini to an ice bath. Once cooled, transfer the broccolini to a paper towel lined sheet pan. Repeat the blanching process with the brussels sprouts and spring onions. Make sure each vegetable is fully dry. Toss each vegetable, as well as the sliced lemons, with canola oil, salt, and black pepper. Grill until slightly charred, making sure to get nice grill marks on both sides. Transfer everything to a platter and keep warm.

Spicy Pine Nut Topping

1. Meanwhile, toast the pine nuts over low heat in a sauté pan, continually tossing them so they don’t burn. Once golden brown and toasty, add the olive oil. Crush the cloves of garlic with the flat side of your knife and toss those into the pan. Add the currants and red pepper flakes. Let the mixture cook over low heat for about 3 minutes. Discard the garlic.

To Serve

1. Spoon the topping over the grilled vegetables and lemon slices. Serve with the lemon yogurt on the side.