Teriyaki Mixed-Grain Salad

4
Servings
25m
Prep Time
25m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (529.4 g)
  • Calories 723.4
  • Total Fat - 31.6 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 0 mg
  • Sodium - 2176.9 mg
  • Total Carbohydrate - 96.6 g
  • Dietary Fiber - 12.4 g
  • Sugars - 23 g
  • Protein - 20.2 g
  • Calcium - 199.4 mg
  • Iron - 5.7 mg
  • Vitamin C - 168.3 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 200C and line a baking tray with baking paper.

Step 2

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.

Step 3

Meanwhile, spread the pine nuts on a separate tray and lightly roast in the oven for 5 minutes.

Step 4

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.

Step 5

Place the roasted bowl and add the remaining ingredients and the dressing and toss gently to combine.

Tips & Variations


No special items needed.

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