Lunch
Roast Broccoli & Beetroot Salad
Difficulty
Medium
Time
40 minutes
Serves
4
Diet
Gluten Free
Ingredients
1 head of broccoli
300g cooked beetroot
1 x 400g can of cooked lentils
200g baby spinach leaves
40g sesame seeds
100g feta
50ml rapeseed oil
4 cloves garlic
Salt & pepper
1 bottle of Baxters Supergood Gochujang Beetroot Dressing
Preparation
Cut the broccoli into small florets and place in a bowl, drizzle with half the oil and add 2 cloves of garlic.
Season the broccoli mix and roast in the oven at 180°C until softened and golden, this should take around 15-20 minutes.
Cut the beets into wedges, drizzle with the rest of the oil and add the remaining garlic.
Season the beetroot mixture and roast at 180°C until softened and golden, this should take around 10 minutes.
Drain the lentils and rinse under cold water.
Toast the sesame seeds in a dry frying pan, being careful not to burn them.
Dice the feta.
Mix all ingredients in a big bowl and dress with 5-6 tablespoons of the Gochujang Beetroot Dressing.
Season to taste then serve.
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