Roast Cauliflower, broccoli & Grain salad

Source: Coles magazine - July 2016 - Page 26

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1/2 cup (100g) Coles Brand Hulled Millet
 1 large head broccoli, cut into florets
 1 small cauliflower, cut into florets, tender leaves reserved (optional)
 4 garlic cloves, unpeeled
 1/2 cup (125ml) olive oil
 1/2 cup (125ml) lemon juice
 2 tablespoons pepitas (pumpkin seeds), toasted
 2 tablespoons currants
 2 tablespoons pine nuts, toasted
 1/2 cup fresh mint leaves

  1. Preheat oven to 200C. Cook millet in a small saucepan of boiling salted water for 10-15 mins or until tender. Rinse under cold water. Drain well.
  2. Meanwhile, line a baking tray with baking paper. Place broccoli, cauliflower and garlic on the tray. Drizzle with half the oil. Bake for 20-25 mins or until tender and golden.
  3. Remove flesh from garlic, discarding skins. Use a fork to mash the garlic in a small bowl until smooth. Stir in lemon juice and remaining oil.
  4. Arrange millet on a serving platter. Top with vegetables and reserved cauliflower leaves, if desired. Drizzle with dressing. Top with pepitas, currants, pine nuts and mint.

Vic Lic

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