This is a flexible recipe, which works for whatever seasonal greens you feel like. Note: to turn this dish into more of a meal, add one 330g tin of lentils, drained and rinsed.
For the vegetables
| 200 g | Brussels sprouts (Main) |
| 1 head | Broccoli, cut into florets (Main) |
| 2 Tbsp | Olive oil |
| 1 pinch | Sea salt, or according to taste |
| ½ | Lemons, zest and juice |
| 2 cups | Salad leaves, baby spinach or baby kale work well |
| 1 small bunch | Fresh mint |
| ¼ cup | Almonds, chopped or sliced |
For the dressing
| 3 Tbsp | Olive oil |
| 1 tsp | Dijon mustard |
| 1 Tbsp | White wine vinegar |
| 1 | Garlic clove, crushed |
| ½ | Lemons, zest and juice |
| 1 small bunch | Mint, finely chopped (Main) |
Directions
- Cut the brussels sprouts in half and lay on a roasting tray with the broccoli. Drizzle with olive oil, sprinkle over sea salt and squeeze over the lemon juice, and grate over the lemon zest. Gently toss, then roast in a 200C oven for about 20 minutes, until slightly crisp.
- To make the dressing, whisk all ingredients in a small jug until emulsified. Taste and adjust as necessary.
- To assemble, add the roasted greens, salad leaves, mint leaves, and almonds into a bowl. Add the dressing and toss to combine. Garnish with additional lemon zest and mint if you wish.
If you liked this recipe, try Delaney's