Roasted broccoli and asparagus salad
Delicious roasted broccoli and asparagus salad, simple to make and packed with bags of flavour.
Ingredients
- 150 g tenderstem broccoli or sub with small broccoli florets - fresh or frozen
- 150 g asparagus spears trimmed
- 2 tablespoon extra virgin olive oil to drizzle
- 1 lime
- salt
- ground black pepper
Dressing
- 3 tablespoon tahini
- lime zest of one whole lime
- salt
- 2 tablespoon hot water
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400F/200C fan setting and line a large baking tray with parchment paper.
- Wash and pat-dry the broccoli florets or tenderstem broccoli and asparagus stems. If using frozen veggies, make sure to thaw them completely.
- Zest a lime using a microplane zester and transfer it to a small bowl.
- Cut the lime in half and add it to the baking tray along with broccoli and asparagus.
- Drizzle some olive oil, salt and ground black pepper. Mix well.
- If using fresh veggies, bake for 10-13 minutes ( 10 for perfectly cooked and slightly crisp, 13 for slightly golden exterior). If using frozen veggies, bake for 15-17 minutes, till the veggies are well cooked and slightly golden.
- Mix all ingredients for the dressing. Add hot water in small increments until you achieve a perfectly creamy pourable consistency.Add more tahini for creaminess and adjust the taste by adding more salt if necessary.
- Drizzle the dressing over the cooked vegetables, squeeze the desired amount of lime juice and enjoy!
Notes
Nutrition values are a rough estimate for guidance.