THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
September 4, 2018
Roasted Brassica Salad with Goat Feta and Pumpkin Seeds
200 g brussel sprouts, quartered
200 g broccoli florets
2 courgette, sliced
4 tablespoons olive oil
1 teaspoon fennel seeds
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 cup pumpkin seeds
75 g goat feta
double handful salad greens
Preheat the oven to 200ºC fan bake.
Place the brussel sprouts, broccoli, courgette, garlic, salt, fennel and olive oil onto a lined baking tray.
Mix well using your hands.
Place in the oven to roast for 10 minutes, until beginning to soften.
Remove the tray from the oven and sprinkle over the pumpkin seeds.
Return for a further 5 minutes until the pumpkin seeds are toasted slightly.
Arrange the vegetables atop the salad greens and sprinkle with goat feta, a drizzle of olive oil and a squeeze of lemon juice.
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