Roasted capsicum and broccoli salad

Ingredients

• 2 broccoli heads
• 2 red capsicums
• 1 Spanish onion
• Olive oil, for drizzling
• Salt and black pepper
• 60 g baby rocket leaves
• 320 g jar marinated goats' cheese, to serve
• ¼ cup toasted pepitas
• ¼ cup Australian bush dukkah, to serve (see Note)

For the dressing 

• 1 tbsp extra virgin olive oil
• 1 tbsp reserved oil from marinated goats’ cheese
• 1 lemon, juiced

Instructions

1. Preheat the oven to 200˚C (fan-forced). Line two baking trays with baking paper. Trim the broccoli stalks, then cut into long florets. Slice the capsicum into strips and cut the onion into thick wedges. Combine the vegetables in a large mixing bowl, then drizzle generously with olive oil and sprinkle with salt and pepper. Toss well to combine, then spread across the prepared trays and roast for 15-20 minutes, until golden.
2. Meanwhile, make the dressing by combining the ingredients in a small bowl and whisking well to combine.
3. To serve, scatter rocket leaves over a large serving platter. Top with the roasted vegetables. Drizzle over the prepared dressing, the scatter with goats’ cheese, toasted pepitas and Australian bush dukkah.

Note

• This is available online at Oh So Good Foods.

Photography by Jiwon Kim.

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