Roasted broccolini & vegetable salad
(p59) Serves 4 Cost per serve $3.05 Hands-on time 10 min Cooking time 45 min gluten free dairy free vegetarian diabetes friendly
1 large sweet potato, peeled, cut into 5cm pieces
½ large head of cauliflower, sliced
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 bunch broccolini, halved crossways
6 mini capsicums, halved
200g grape tomatoes
4 tablespoons olive oil
Juice of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon caster sugar
2 tablespoons roasted cashews
1 cup flat-leaf parsley
1 Preheat the oven to 220°C. Grease a large roasting pan. Arrange the sweet potato and cauliflower in the roasting pan. Combine the olive oil and spices. Spoon half over the vegetables in the roasting pan. Season with cracked black pepper and roast for 25 minutes, or until tender.
2 Remove roasting pan from the oven. Add the broccolini and mini capsicums to the pan. Spoon the remaining spice mixture over all the vegetables. Toss to combine. Return vegies to oven and roast for a further 15 minutes. Add the tomatoes and roast for 5 minutes.
3 Meanwhile make dressing: Combine all ingredients with ¼ cup of the parsley leaves in a food processor. Process until combined. Season the dressing with cracked black pepper.
4 Add the remaining parsley leaves to the warm roasted vegetables. Toss vegies gently to combine. Spoon over the dressing and serve.