Roast broccoli salad with creamy chilli dressing

SERVES 6 PREP AND COOK TIME 25 MINUTES

2 small red onions (200g), cut into wedges

1 tablespoon raspberry vinegar

750g broccoli, trimmed, sliced thickly 2 tablespoons pure maple syrup or honey 2 tablespoons extra virgin olive oil

60g baby rocket ¼ cup (40g) currants ¼ cup (40g) natural almonds, roasted, chopped coarsely

¼ cup small fresh mint leaves or micro mint

CREAMY CHILLI DRESSING ¼ cup (60ml) pouring cream ¼ cup (70g) Greek-style yoghurt

1 clove garlic, crushed

1 teaspoon chilli flakes

1 teaspoon pure maple syrup

1 Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper.

2 Toss onion and vinegar on one tray. Roast for 10 minutes. Toss broccoli, maple syrup and oil on second tray; season. Roast in oven with onion for a further 10 minutes or until vegetables are well browned and just tender.

3 CREAMY CHILLI DRESSING

Whisk ingredients in a medium bowl until combined and thick. Season to taste.

4 Place onion, broccoli, rocket, currants, almonds and mint on a platter. Drizzle with dressing. Serve warm or at room temperature.

Not suitable to freeze or microwave.