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Roasted Broccoli Salad

Root vegetables are commonly roasted... but who thinks about roasting broccoli? It colours and wrinkles a little around the edges, but the flavour as a result of it is not to be argued with.

Combined with dried fruit, sweet potatoes, onions and a sour cream dressing it's a unusual combo that you won't forget!

Ingredients & RecipePrint
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Ingredients

  • 1 red onion
  • 1 clove of garlic
  • a head of broccoli
  • 1 medium sweet potato (300g)
  • a handful of pine nuts
  • a handful of sultanas
  • a few glugs of olive oil
  • 4 tbsp of sour cream
  • splash of milk
  • few sprigs of fresh tarragon
  • 1 tsp of Dijon mustard
  • ½ a tsp of celery salt

Recipe

preheat an oven to 180ºC and bring a pan of salted water to the boil.
peel and dice the sweet potato into small cubes (1cm x 1cm).
blanch the sweet potato in the water for 2-3 minutes just to start the cooking process and soften them, then drain.
trim the broccoli into small florets, then peel and slice the onion and garlic.
throw the onion, garlic, broccoli, potato, pine nuts and sultanas into a non-stick roasting tin and toss with the oil.
season well and splash over a small glass of water.
bake it in the oven for 20 minutes.
whisk together the sour cream, mustard, celery salt and chopped tarragon.
splash in just enough milk to give you a consistency that is good for drizzling.
remove the baking tray from the oven, transfer the contents to a salad bowl and serve immediately with the dressing on the side as a warm vegetable accompaniment with grilled meats or allow to cool to form a perfect salad or packed lunch.

serves 2

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Roasted Broccoli Salad

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