Roasted Tenderstem broccoli salad with cashew dressing
1 hr 5 min
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.
1 portion(s), halved, deseeded and diced
2 small, cut into wedges
Calorie controlled cooking spray
1 tablespoon(s), level
1 teaspoon(s), level
200 g, tenderstem
50 g, unsalted
1 clove(s), crushed
Chilli, green or red
2 individual, deseeded and chopped
1 medium, chopped
1 zest(s) of 1
Lemon Juice, Fresh
25 g, chopped
25 g, chopped
- 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.
- 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.
- To serve, transfer the warm roasted vegetables to a large platter and spoon over the cashew dressing.
To bulk this up, cook 240g dry quinoa to pack instructions, then toss the grains through the salad.