Roasted broccoli, cauliflower and aubergine salad bowl

Name: Roasted broccoli, cauliflower and aubergine salad bowl
Yield: Serves 2
Ingredients: pinch of sea salt and freshly ground black pepper; juice and finely grated zest of 1 lemon; 2 tsp wholegrain mustard; 2 tsp raw honey; 2 tbsp sunflower oil; fresh thyme, to taste; 2 tbsp ghee; sea salt and freshly ground black pepper; 115 g (¾ cup) peas, fresh or frozen; ½ fresh red chilli, deseeded and chopped (optional); 35 g (¼ cup) pumpkin seeds; ¼ head of cauliflower, cut into 2.5 cm (1in) florets (about 150g); ¼ head of broccoli, cut into 2.5 cm (1in) florets (about 150g); 1 aubergine, cut into 5mm (¼ in) thick half-moons; 2 cloves garlic, left whole; handful of parsley leaves; 1 sprig of thyme

Preparation info

Serves
2

Difficulty
Easy

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

This delicately smokey veg-packed salad is one of my favourites. The astringent brassicas, cauliflower and broccoli, are lightly roasted to add a little sweetness, along with the juicy aubergine and peas.

The dressing is sweet and pungent with plenty of fresh thyme, bitter parsley and a chilli kick if required. If you’re feeling off balance, load it up with some leafy greens for extra bitter flavour. This is my partnerNick’s favourite – he’s definitely got Kapha tendencies and likes

Ingredients

Gluten-free
Vegetarian

Ingredients

Method