Lemony spinach and roasted broccoli salad

Cooking Fish Lemony spinach and roasted broccoli salad

This gluten-free salad is the perfect side to grilled white fish fillets or salmon.

Lables: High fibre Low cholesterol Low sodium Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  2. Place sweet potato on prepared tray. Drizzle with 1/2 the coconut oil. Season with salt and pepper. Toss to coat.
  3. Roast for 20 minutes, turning halfway, or until almost tender. Add broccoli. Roast for 5 minutes. Add beans. Drizzle with remaining coconut oil. Toss to combine. Cook for 10 minutes or until vegetables are just tender. Set aside for 5 minutes to cool slightly.
  4. Transfer vegetables to a large bowl. Add nuts, mint, parsley and spinach. Drizzle with lemon juice. Toss gently to combine. Serve.

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750g sweet potato, peeled, cut into 3cm pieces
2 tbsp coconut oil
1 large head broccoli, cut into florets
150g green beans, trimmed, halved
1/2 cup brazil nuts, toasted, sliced
1/4 cup fresh mint leaves, torn
1/4 cup fresh flat-leaf parsley leaves
100g baby spinach
2 tbsp lemon juice

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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