RECIPE: Warm broccoli, cauliflower and mixed vegetable salad

I always encourage a side of vegetables with every meal. This recipe will complement almost any meal and please both adults and kids. With the festive season around the corner, this is the perfect dish to bring with to holiday parties and events! Crispy, roast veggies mixed with golden, sautéed veggies are the perfect match! Enjoy.

SERVING SIZE: 16-18 people

1 whole broccoli

1 whole cauliflower

3 shallots

600g sugar snap peas

350g button mushrooms

¼ cup slivered almonds and pine nuts

Handful sesame seeds (optional)

1 tbs rice bran oil

Spices of choice

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Preheat oven to 200⁰c

Line 2 trays with baking paper

Wash, dry and cut the ends off sugar snap peas

Wash, dry and slice mushrooms

Put sugar snap peas and mushrooms in a bowl for later

Wash, dry and cut broccoli and cauliflower into florets

Drizzle with a little olive oil and put broccoli and cauliflower into the oven

Peel and slice shallots into wedges

Place shallot wedges into the oven on a separate tray, 40 minutes after the broccoli and cauliflower were put in the oven

After the broccoli and cauliflower have been cooking for an hour (and the shallots 20 minutes) take the now roast veggies out the oven and allow to slightly cool

In a pan with heated rice bran oil, sauté the sugar snap peas and mushrooms

Once soft and golden, add the roast veggies (broccoli, cauliflower and shallots) to the pan

Season with spices of choice

Toss veggies and place in serving dish

Toast almond slivers and pine nuts until golden

Sprinkle toasted nuts and raw sesame seeds over veggies just before serving

Serve warm

Tags: easy, festive season, gluten free, golden, healthy, nutrition, roast, vegetables, veggies