Across the Northern Hemisphere the signs of autumn are making their mark. Cooler days, golden leaves, frost in the morning and the much awaited arrival of the Pumpkin Spice Latte (don’t worry Dubai our turn will come on October 1st … I asked). Another delicious autumn cooking tradition, for me at least, is roasting veggies. Paired with something or own their own this is such a delicious use of vegetables.
For this recipe I used some leftover tenderstem broccoli; tenderstem is also known as Broccolini. Did you know that tenderstem broccoli is a hybrid of Chinese kale and broccoli? Due to this delicious hybrid tenderstem is high in folic acid and vitamins A and C. Plus because it is so tender it does not need long to cook so if you decide to steam, boil or stir fry only do so for a couple of minutes.
200g tenderstem broccoli, I purchased mine at Waitrose
2 tbsp olive oil
Sea salt and ground pepper to taste
For the dressing:
1 tsp dijon mustard
1 tsp olive oil
2 tsp oat milk
Pinch of dried herbs
For the garnish:
1.5 tbsp pumpkin seeds
Trim the very bottom of the stalk but do not remove all of it; a millimeter or two is enough to remove the dry bits. Wash and pat dry then evenly layout on a baking sheet. Drizzle with the olive oil and sprinkle with the sea salt and pepper.
Place in the centre of the oven and heat at 175c for 30 minutes. Turn half way through.
In the mean time prepare the dressing by mixing the mustard, olive oil (1 tsp), oat milk and dried herbs.
Once the tenderstem broccoli has been roasted place on the plate and drizzle with the salad dressing and sprinkle with the pumpkin seeds. Serve immediately.
Serves two as a side salad or one as a main.
Notes: you can also serve this with roasted salmon or chicken. Make it a one pan meal by adding the broccoli for roasting later on depending how long the cooking time of your meat is.