Roasted greens salad with creamy herb dressing

Salad

500 g	Brussels sprouts, chopped into quarters (Main)
500 g	Broccolini (Main)
2 Tbsp	Olive oil
½ tsp	Chilli flakes
1 tsp	Smoked paprika
½ cup	Walnuts
2 Tbsp	Pumpkin seeds
2 bunches	Rocket, or other salad greens, to serve

Dressing

½	Avocados, ripe
1	Lemon, zest and juice
1 clove	Garlic, peeled and roughly chopped
¾ cup	Fresh basil
¾ cup	Fresh parsley
¼ cup	Fresh mint
¼ cup	Fresh dill
2 Tbsp	Olive oil

Directions

1. Preheat oven to 200C.
2. Place the Brussels sprouts and broccolini in a roasting dish and drizzle over olive oil. Sprinkle over the chilli flakes, smoked paprika, walnuts and seeds. Roast for 15 minutes.
3. For the dressing, place all ingredients in a food processor and mix together well. If it is too thick, add a little more olive oil.
4. To serve, scatter the salad greens on a serving plate, and drizzle over the dressing. Pour over the roast vegetables, ensuring you get all the nuts and seeds out, and gently toss.