ROASTED BROCCOLINI SALAD

Serves 4 | Preparation time 30mins | Cooking time 30mins

Ingredients

  • Broccolini, 1 bunch, trimmed
  • Baby capsicums, 175g
  • Tomatoes, Solanato or cherry, 200g
  • Leek, halved crossways
  • Lebanese eggplant, 3, roughly chopped
  • Baby carrots, 1 bunch, scrubbed, trimmed
  • Mushrooms, 125g button
  • Olive oil, 3 tablespoons
  • Oregano, 2 teaspoons
  • Garlic cloves, 2 peeled, thinly sliced
  • Lemon, 1 halved
  • Kalamata olives, 135g (1 cup) pitted
  • Fresh herbs, 2 cups parsley, basil
  • Pine nuts, 2 tablespoons, toasted
  • Extra virgin olive oil, to serve

Options – Salad works well on own or as a side; stir through pasta, quinoa or other grain; add legumes (chickpeas, cannellini beans, white beans, lentils etc); sprinkle with feta or halloumi (lightly toasted) before serving.

Method

  1. Preheat oven to 200oC fan forced.
  2. Cut leek in quarters lengthways. Place into a large roasting pan with broccolini, baby capsicums, eggplant, carrots and mushrooms. Drizzle over olive oil. Scatter over oregano and garlic. Season and toss gently to combine. Roast for 30mins or until vegetables are tender.

Remove from oven, add tomatoes and olives, squeeze over one lemon half. Allow to cool to room temperature in pan. Add herbs and pine nuts. Toss gently. Drizzle with extra virgin olive oil and remaining lemon before serving.