Great ways with greens and nuts – enjoy these recipes
Roasted greens with lemony dressing and hazelnuts
500 g Brussel sprouts
1 head Broccolli, cut into florets
3 Courgettes cut into thick strips on a slight diagonal
¼ cup Hazelnuts, roughly chopped
¼ cup Olive oil, for the dressing, plus 2 Tbsp for roasting
1 tsp Chilli Flakes
1 Lemon, zest and juice
1 bunch Fresh mint, roughly chopped
1 bunch Fresh parsley, roughly chopped
2 cloves Garlic, peeled and finely chopped
1 tsp Dijon mustard
Preheat oven to 190c. Place all vegetables in a roasting tray and drizzle over olive oil. Add salt and pepper, chilli flakes, hazelnuts and half of the lemon zest
Place the tray in top half of the oven and roast for 20 minutes
For the dressing, in a small bowl whisk together the ¼ cup olive oil, the juice and remaining zest of the lemon, salt and pepper, garlic and mustard. Stir through the herbs and whisk again.
Serve the vegetables hot out of the oven, or warm, with the dressing drizzled over.
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Spinach Mandarin Salad
¼ cup Pine nuts
2 tbsp Orange juice
1 ½ tbsp Balsamic vinegar
2 tbsp Olive oil
1/8 tsp Salt
1/8 tsp Pepper
2 tsp Honey
½ tsp Brown mustard
4 cups Fresh baby spinach leaves
¼ red onion, sliced thin
1 can Mandarin oranges, drained (or use 4 fresh)
Place the pine nuts in a small skillet that has been sprayed with nonstick spray. On medium-high heat, toast the nuts, stirring frequently, until they are lightly browned.
Remove pan from heat and cool.
In a large bowl, whisk together the orange juice, vinegar, oil, salt, pepper, honey, and mustard. Add the spinach and toss until evenly coated. Add the onion, oranges, and pine nuts then toss to distribute evenly.
