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Roasted broccoli salad recipe
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17 ratings
Roasting really brings out the best in broccoli. This delightful salad combines crunchy broccoli with sweet potato, garlic, onion, pine nuts and sultanas and is brought together by a light soured cream and mustard dressing. See method
Ingredients
- 1 medium sweet potato, peeled and cut into 1cm (1/2in) cubes
- 1 red onion, sliced
- 1 garlic clove, sliced
- handful pine nuts
- handful sultanas
- 1 head broccoli, cut into florets
- olive oil, for roasting
For the dressing
- 4 tbsp soured cream
- 1 tsp Dijon mustard
- 1/2 tsp of celery salt
- few sprigs tarragon, leaves chopped
- milk, for loosening
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1910kj
457kcal
23%
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Fat
26g
37%
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Saturates
6g
31%
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Sugars
23g
26%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 49g
Protein 10.3g
Fibre 10.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Bring a large pan of salted water to the boil. Blanch the sweet potato for 2-3 minutes to kick off the cooking process, then drain.
- Put the sweet potato, onion, garlic, broccoli, pine nuts and sultanas in a nonstick roasting tin. Drizzle with olive oil and toss to coat. Season well and splash over a small glass of water (this is to create a little steam during cooking). Roast the veg in the oven for 20 minutes, then transfer to a serving bowl.
- Meanwhile, make the dressing by whisking together the soured cream, mustard, celery salt and tarragon. Add milk, a splash a time, until it reaches a drizzling consistency.
- Serve the roasted veg warm, with the dressing on the side as an accompaniment to grilled meat. Alternatively, leave to cool and enjoy as a salad or as part of a packed lunch.
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