INGREDIENTS
2 tbsp olive oil1 tsp salt
1 head cauliflower, cut into 4 or 5 slices
About 20 brussels sprouts, halved lengthwise and trimmed.
2 tbsp red wine vinegar
1 tsp Dijon mustard
3 tbsp fresh parsley, chopped
100g toasted pine nuts
3 tbsp olive oil
6 or 7 leaves of silverbeet or kale, torn
METHOD
Preheat the oven to 180C fan forced.
Drizzle 1 tablespoon oil over a large baking tray. Carrange the cauliflower on a baking tray lined with baking paper. Scatter the brussels sprouts over the cauliflower. Drizzle 2 tbsp of olive oil over the vegetables and season with salt.
Roast for 30 minutes or until the vegetables are golden and starting to char on the edges.
While this is cooking, combine the vinegar, mustard, parsley and olive oil in a small bowl. Add the pine nuts to the dressing.
Spoon the pine nut mixture over the roasted vegetables. Scatter the silverbeet over the top. Return to the oven and roast for a further 8-10 minutes or until the silverbeet is crisp.
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