Roasted broccolini & veg­etable salad

Healthy Food Guide (Australia) - - RECIPES -

(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

Dress­ing

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.

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