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.
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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Recipe taken from the SORTED Food recipe collection.