Roasted Tenderstem broccoli salad with cashew dressing
4
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
When it comes to fresh green veg, broccoli is hard to beat. Try it roasted with butternut squash and red onions, served with a creamy cashew dressing.
Ingredients
Butternut Squash
1 portion(s), halved, deseeded and diced
Red onion
2 small, cut into wedges
Calorie controlled cooking spray
8 spray(s)
Coriander, Dried
1 tablespoon(s), level
Chilli flakes
1 teaspoon(s), level
Broccoli, raw
200 g, tenderstem
Cashew Nuts
50 g, unsalted
Garlic
1 clove(s), crushed
Chilli, green or red
2 individual, deseeded and chopped
Shallots
1 medium, chopped
Walnut Oil
1 tablespoon(s)
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Coriander, fresh
25 g, chopped
Basil, fresh
25 g, chopped
Instructions
1
To make the cashew dressing, put the cashews in a small bowl, cover with cold water and set aside to soak for 30 minutes. Drain the cashews and put them into a mini food processor or blender with the remaining dressing ingredients. Blitz until smooth and combined, adding a splash of water if the dressing is too thick. Season to taste.
2
Meanwhile, preheat the oven to 220°C, fan 200°C, gas mark 7. Put the butternut squash and onions on a large baking tray, mist all over with cooking spray and scatter over the ground coriander and chilli flakes. Season well, toss everything together and roast for 30 minutes until tender. Add the broccoli to the tray, mist with more cooking spray and roast for another 15 minutes until the broccoli is starting to char. Remove from the oven and let cool slightly, then cut the broccoli into bite-size pieces.
3
To serve, transfer the warm roasted vegetables to a large platter and spoon over the cashew dressing.
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