Broccolini, Roast Vegetable and Lentil Salad with Mandarin Dressing

Cooking time: 30min

Serves: 6

Type of recipe: healthy mains, gluten free

Recipe

This dish makes vegetables the hero, with broccolini, roast carrot, sweet potato & lentils all served with a mandarin & garlic dressing.

Ingredients

3 carrots, peeled and chopped into 3-4 cm lengths
1 medium sweet potato, peeled & chopped into into 3-4 cm lengths
1 brown onion, halved and sliced
3 garlic cloves, sliced
2 tablespoons extra virgin olive oil
1 tablespoons thyme, chopped finely
1 bunch broccolini
1 lemon, zested
200g cooked or canned lentils, washed and drained
1 tablespoon tamari sauce, salt reduced
1 mandarin, juiced
1 garlic clove, crushed
2 tablespoons extra virgin olive oil
Pinch of salt
Pinch of white pepper
3 tablespoons dill, finely chopped

Method

1.Preheat oven to 220°C.
2. Line a large tray with a sheet of baking paper.
3. Place sweet potato and carrot in a medium bowl and toss through the olive oil with a pinch of salt.
4. Place prepared onion, sweet potatoes and carrots on to the tray and sprinkle over the sliced garlic and thyme. Reserve the bowl with the remaining olive oil for the dressing.
5. Bake for 25 minutes turning once during the cooking time.
6. Boil chopped broccolini for 4-5 minutes until just soft and set aside to cool.
7. For the dressing, mix together the crushed garlic, tamari, olive oil and juice of mandarin. Add a pinch of salt and white pepper and mix together.
8. Remove the roasted vegetables from the oven and mix through the drained lentils and steamed broccolini. Zest the lemon over the roasted vegetables and mix through.
9. Transfer onto a serving plate and drizzle dressing over the vegetables. Toss vegetables and sprinkle with fresh dill. Serve while the vegetables are still warm.

Nutrition information:

	Per serve	Per 100g
Energy	1083kj	451kj
Fat - total	12.9g	5.4g
Fat - saturated	2g	0.8g
Carbohydrates	24.1g	10g
Protein	7.6g	3.1g
Sodium	264mg	110mg
Fibre	8.6g	3.6g
Sugars	10.4g	4.3g