Roasted broccoli salad recipe

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  • Serves 2-4
  • 10 mins to prepare and 25 mins to cook
  • 457 calories / serving
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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. 

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  • Ingredients

  • 1 medium sweet potato, peeled and cut into 1cm (1/2in) cubes
  • 1 red onion, sliced
  • 1 garlic clove, sliced
  • handful pine nuts
  • handful sultanas
  • 1 head broccoli, cut into florets
  • olive oil, for roasting
  • For the dressing

  • 4 tbsp soured cream
  • 1 tsp Dijon mustard
  • 1/2 tsp of celery salt
  • few sprigs tarragon, leaves chopped
  • milk, for loosening
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  • Energy 1912kj 457kcal 23%
  • Fat 25.8g 37%
  • Saturates 6.2g 31%
  • Sugars 23.1g 26%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 49g Protein 10.3g Fibre 10.1g

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