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Lemony Spinach And Roasted Broccoli Salad

·         Serves 4

·         Prep 20 minutes 

·         Cook 35 minutes

Ingredient

·         750g sweet potato, peeled, cut into 3cm pieces

·         2 tablespoons coconut oil

·         1 large head broccoli, cut into florets

·         150g green beans, trimmed, halved

·         ½ cup brazil nuts, toasted, sliced

·         ¼ cup fresh mint leaves, torn

·         ¼ cup whole fresh flat-leaf parsley leaves

·         100g baby spinach

·         2 tablespoons lemon juice

 Recipe

1.    Preheat oven to 200˚C/180˚C fan-forced. Line a large baking tray with baking paper.

2.    Place sweet potato on prepared tray. Drizzle with ½ the coconut oil. Season with salt and pepper. Toss to coat.

3.    Roast for 20 minutes, turning halfway, or until almost tender. Add broccoli. Roast for 5 minutes. Add beans. Drizzle with remaining coconut oil. Toss to combine. Cook for 10 minutes or until vegetables are just tender. Set aside for 5 minutes to cool slightly.

4.    Transfer vegetables to a large bowl. Add nuts, mint, parsley and spinach. Drizzle with lemon juice. Toss gently to combine. Serve.

·         Nutrition: (per serve) 1584kJ; 23.3g fat; 10.7g sat fat; 10.8g protein; 26.6g carbs; 11.5g fibre; 0mg chol; 90mg sodium.

Lemony Spinach And Roasted Broccoli Salad

Lemony Spinach And Roasted Broccoli Salad

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