Roasted broccoli salad with lemon
accompanied by Brussels sprouts, red beans and lentils
The combination of lemon, broccoli and sautéed Brussels sprouts is an absolute winner. The final touch is given by slices of grano padano cheese, cashew nuts and a honey-, mustard- and cayenne dressing.
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Nice and quick!
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, tree nut, mustard
Utensils:
Ingredients
Cooked red beans
Cooked lentils
Broccoli
Brussels sprouts
Lemon
Grano padano cheese
Cashew nuts
Arugula
Honey
Mustard
Cayenne pepper powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2707
647
28
7
75
13
24
36
18
363
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Boil plenty of water in a pot and optionally add salt.
2.
Wash the vegetables. Take the florets of the broccoli apart and cut them into small bouquets. Cook the Brussels sprouts in the boiling water for 15 minutes until they are tender. Remove them from the pot and let them cool down. Cook the broccoli in the same water for 3 minutes and let them cool down.
3.
Make slices or flakes from the grana padano cheese with a peeler. Chop the cashew nuts. Drain and wash the lentils and red beans. Chop the arugula.
4.
For the dressing: mix the mustard, honey, cayenne pepper, the juice of half a lemon and 2 tablespoons of olive oil in a bowl. Optionally season.
5.
Heat 1 tablespoon of olive oil in a frying pan and add the broccoli and Brussels sprouts. Sauté them on each side for 1 minute. Add the juice of the remaining lemon. Turn off the heat and mix it together.
6.