![Purple Sprouting Broccoli & Cauliflower Salad with Salsa Verde [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/03/Purplu-Broccoli-Cauliflower-Salad-with-Salsa-Verde-v800-300x300.jpg)
Purple Sprouting Broccoli & Cauliflower Salad with Salsa Verde [vegan]
Salsa Verde brings the perfect richness and flavours to this roasted broccoli and cauliflower salad.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 200 g purple sprouting broccoli
- 400 g cauliflower
- 400 g can chickpeas
- 2 garlic cloves - crushed
- 1 Tbsp Dijon mustard
- 1 Tbsp capers
- 2 Tbsp cider vinegar
- 2 Tbsp finely chopped parsley
- 2 Tbsp finely chopped basil
- 2 Tbsp finely chopped mint
- olive oil
- 1 large handful of pine nuts
- 2 roasted peppers from a jar
- salt & pepper
Instructions
- Preheat the oven to 200°C/400°F/Gas 6.
- Put the trimmed purple sprouting broccoli on a baking tray. Add the cauliflower florets cut in halves. Drizzle with some olive oil. Toss well. Cook for 15-20 mins until slightly crispy. 3 mins before the end, spread pine nuts to roast on top of the vegetables.
- In the meantime make the salsa verde by mixing together capers, Dijon mustard, basil, mint, parsley, garlic, vinegar with 4-5 Tbsp of olive oil. You can either blizz all the ingredients to a paste in a blender or cut herbs and capers by hand with a sharp knife.
- Drain the chickpeas. Place in a salad bowl. Add the roasted vegetables, pine nuts plus finely chopped peppers. Toss in salsa verde. Season to taste. Serve straight away.
Nutrition
Serving: 250gCalories: 144kcalCarbohydrates: 24gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 676mgPotassium: 488mgFiber: 7gSugar: 3gVitamin A: 999IUVitamin C: 103mgCalcium: 106mgIron: 2mg