ROASTED BROCCOLI & PINENUT SALAD
A classic Ripe Deli salad that simple to make, serve with roast lamb, chicken or baked salmon.
(vegan, df, gf)
Serves 4 to 6
2 heads BROCCOLI, cut into small florets and the tender half of the stem thinly sliced
½ cup (80g) PUMPKIN SEEDS
2 tbsp PINENUTS
2 tsp FRESH OREGANO (or 1 tsp DRIED OREGANO)
2 tbsp OLIVE OIL
½ tsp SALT and freshly GROUND BLACK PEPPER
1 cup (40g) FRESH ITALIAN PARSLEY
2 cups (120g) BABY SPINACH
¼ cup (40g) DRIED SOUR CHERRIES or CRANBERRIES, roughly chopped
RED WINE DRESSING
2½ tbsp RED WINE VINEGAR
2 tbsp EXTRA VIRGIN OLIVE OIL
1 clove GARLIC, peeled and finely chopped
2 tsp DIJON MUSTARD
2 tsp MAPLE SYRUP or soft BROWN SUGAR
Preheat oven to 180°C.
Line a baking tray with baking paper.
To prepare the salad: in a mixing bowl combine the broccoli, pumpkin seeds, pinenuts, oregano, olive oil, salt and pepper. Toss to coat the broccoli in the oil. Place on the baking tray in an even layer. Roast for 15 - 20 minutes, until broccoli is tender and seeds are toasted. Remove from the oven and set aside to cool.
To prepare the dressing: in a small jar, whisk all the ingredients together.
To serve: transfer the roasted broccoli, seeds and nuts into a serving bowl. Add the parsley, baby spinach and sour cherries or cranberries. Pour the dressing over the salad and toss to combine.
