01
May
PINEY'S SLOW ROASTED PUMPKIN, CAULIFLOWER & BROCCOLI SALAD WITH LEMON DRESSING
Ingredients
- 1/2 Jap pumpkin peeled and cut into wedges
- 1 whole cauliflower cut into florets
- 1 head broccoli cut into florets
- 3 tbsp olive oil
- Salt and cracked black pepper
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
For the dressing
- 1 large lemon juice and zest
- 2 tbsp olive oil
- 1 tsp honey
- 1 small clove garlic finely grated
- Salt and pepper to taste
Optional to serve
- Fresh herbs parsley or coriander
- Toasted nuts or seeds
- Crumbled feta
Instructions
- Preheat oven to 200°C fan forced
- Place pumpkin, cauliflower and broccoli on a large tray. Drizzle with olive oil, season with salt, pepper, smoked paprika and cumin. Toss well to coat evenly
- Spread out in a single layer and roast for 30 to 40 minutes, turning once, until golden and tender with crispy edges
- While vegetables are roasting, combine lemon juice, zest, olive oil, honey, garlic, salt and pepper in a small bowl and whisk until combined
- Remove vegetables from oven and allow to cool slightly. Transfer to a large serving bowl and drizzle over the lemon dressing while still warm
- Gently toss to coat. Finish with fresh herbs and optional toppings if using
Notes
This works perfectly as a warm salad or can be served at room temperature for entertaining
Add grilled chicken or lamb if you want to turn it into a more substantial meal
The lemon dressing is key and pairs perfectly with the roasted vegetables, giving a fresh lift for the long weekend
Great for prepping ahead and serving across the weekend