Roasted broccoli and asparagus with pickled onion dressing
20 min·Australian
Roasted broccoli and asparagus with pickled onion dressing
Ingredients
- 1 small red onion, thinly sliced into rounds
- 2 tbsp red wine vinegar
- 2 tsp caster sugar
- 1/2 cup extra virgin olive oil
- 1 small lemon, thinly sliced
- 1kg broccoli, trimmed, cut into florets
- 3 bunches asparagus, trimmed, halved
- 1/4 cup roughly chopped walnuts
- 50g fetta, crumbled
Instructions
4 steps
- 1
Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.
- 2
Place onion in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Return to bowl. Add vinegar, sugar and 2 tablespoons oil. Stir to combine. Set aside.
2 min - 3
Meanwhile, cut each lemon slice into quarters. Place broccoli, lemon and remaining oil in a large bowl. Toss to combine. Divide between prepared trays. Season with salt and pepper. Roast for 10 minutes. Add asparagus and walnuts. Roast for a further 10 minutes or until vegetables are tender and broccoli is just starting to char.
20 min - 4
Arrange broccoli mixture on a platter. Spoon over onion mixture and sprinkle with fetta. Serve.
Progress
0 / 4 steps
