Lemony spinach and roasted broccoli salad

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

Recipe «Lemony spinach and roasted broccoli salad» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.