Roasted greens with mint and lemon

Doug Sherring

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

1. 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.
2. To make the dressing, whisk all ingredients in a small jug until emulsified. Taste and adjust as necessary.
3. 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

roasted root veges with tangy dressing