Recipe: 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!


  • 2 glugs olive oil
  • 1 head broccoli
  • 2 sprigs fresh tarragon
  • 1 splash milk
  • 1 red onion
  • 300 g sweet potato
  • ½ tsp celery salt
  • 1 tsp Dijon mustard
  • 1 handful pine nuts
  • 1 handful sultanas
  • 4 tbsp sour cream
  • 1 clove garlic
preheat the oven & water

Step 1

Preheat The Oven & Water

preheat an oven to 180ºC and bring a pan of salted water to the boil.

prep the sweet potatoes

Step 2

Prep The Sweet Potatoes

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.

toss in all into a roasting tin

Step 3

Toss In All Into A Roasting Tin

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.

bake in the oven

Step 4

Bake In The Oven

Season well and splash over a small glass of water. Bake it in the oven for 20 minutes.

Make the dressing

Step 5

Make The Dressing

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.

serve warm!

Step 6

Serve Warm!

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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