Roasted greens with mint and lemon
Photo by 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|
|1 head||Broccoli, cut into florets|
|2 Tbsp||Olive oil|
|1 pinch||Sea salt, or according to taste|
|½||Lemon, 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
- 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.
- To make the dressing, whisk all ingredients in a small jug until emulsified. Taste and adjust as necessary.
- 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