Roasted greens salad with creamy herb dressing
|500 g||Brussels sprouts, chopped into quarters|
|2 Tbsp||Olive oil|
|½ tsp||Chilli flakes|
|1 tsp||Smoked paprika|
|2 Tbsp||Pumpkin seeds|
|2 bunches||Rocket, or other salad greens, to serve|
- Preheat oven to 200C.
- Place the Brussels sprouts and broccolini in a roasting dish and drizzle over olive oil. Sprinkle over the chilli flakes, smoked paprika, walnuts and seeds. Roast for 15 minutes.
- For the dressing, place all ingredients in a food processor and mix together well. If it is too thick, add a little more olive oil.
- To serve, scatter the salad greens on a serving plate, and drizzle over the dressing. Pour over the roast vegetables, ensuring you get all the nuts and seeds out, and gently toss.