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Roasted Brassica Salad with Goat Feta and Pumpkin Seeds

September 4, 2018

 

 

Roasted Brassica Salad with Goat Feta and Pumpkin Seeds

 

 

Ingredients

 

  • 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

  • 1 lemon

 

Method

 

  1. Preheat the oven to 200ºC fan bake.

  2. Place the brussel sprouts, broccoli, courgette, garlic, salt,  fennel and olive oil onto a lined baking tray.

  3. Mix well using your hands.

  4. Place in the oven to roast for 10 minutes, until beginning to soften.

  5. Remove the tray from the oven and sprinkle over the pumpkin seeds.

  6. Return for a further 5 minutes until the pumpkin seeds are toasted slightly.

  7. 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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