Roasted greens with lemony dressing and hazelnuts
Photo by Doug Sherring
I get excited by vegetables, and I love learning new ways to cook them. I've always been inspired in my cooking by other cultures.
This recipe is pretty simple but by adding a dressing to your roast vegetables and chopped nuts to your greens, you'll have a super tasty and simple dinner in no time.
- Preheat your oven to 190C. Place all vegetables in a roasting tray and drizzle over olive oil. Add salt and pepper, chilli flakes, hazelnuts and a half the lemon zest.
- Place the tray in the top half of the oven and roast for 20 minutes.
- For the dressing, in a small bowl whisk together the ¼ cup olive oil, the juice of the lemon and remaining zest, salt and pepper, garlic and mustard. Stir through the herbs and whisk again.
- Serve the vegetables hot out of the oven, or warm, with the dressing drizzled over.