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
- Preheat oven to 200C.
- 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.
- 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.
- 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.