Broccolini, Roast Vegetable and Lentil Salad with Mandarin Dressing
Organisation: Expert Eats
Cooking time: 30 mins
Serves: 6 servings
Type of recipe: Light Meal | Side Dish | Snack Food | Vegetarian
Recipe
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
- Preheat oven to 220°C.
- Line a large tray with a sheet of baking paper.
- Place sweet potato and carrot in a medium bowl and toss through the olive oil with a pinch of salt.
- 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.
- Bake for 25 minutes turning once during the cooking time.
- Boil chopped broccolini for 4-5 minutes until just soft and set aside to cool.
- 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.
- 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.
- 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.
Nutritional information
| Per serve | |
| Energy (kJ) | 1083 |
| Protein (g) | 7.6 |
| Total fat (g) | 12.9 |
| Saturated fat (g) | 2.0 |
| Carbohydrate (g) | 24.1 |
| Sugars (g) | 10.4 |
| Dietary fibre (g) | 8.6 |
| Sodium (mg) | 264 |
