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
preheat an oven to 180ºC and bring a pan of salted water to the boil.
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
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
Season well and splash over a small glass of water.
Bake it in the oven for 20 minutes.
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.
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.
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