October 18, 2018
Salads, Main Dish Salad, Vegetable Salad,
Vegetables, Brussels sprouts, Cauliflower, Spinach, Asian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Picnic, Potluck, Weeknight Meals, Oven Bake, Vegan, Vegetarian more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Preheat the oven to 200C and line a baking tray with baking paper.
Place the cauliflower, sprouts and sweet potato on the tray and toss with a light drizzle of oil and roast for 20 to 25 minutes or until the edges start to colour.
Meanwhile, spread the pine nuts on a separate tray and lightly roast in the oven for 5 minutes.
To make the dressing, place all the ingredients in a bowl and whisk together till combined or alternatively put all ingredients in a jar and screw to top on to seal and shake to combine.
Place the roasted bowl and add the remaining ingredients and the dressing and toss gently to combine.
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