- 50g kale leaves
- 100g purple sprouting broccoli
- 100g Chantenay carrots
- 1 medium candied beetroot
- Salt and black pepper
- 3 tbsp Lurpak Lighter
- Grated rind of 1 lemon
- 25g toasted pine nuts
- 1 tsp dried chilli flakes
RAINBOW VEGETABLE SALAD WITH SPICY PINENUTS
Put the pine nuts in a small dry frying pan and toss over a medium heat for about 2 minutes or until lightly toasted.
Cut each candy beetroot into 8 wedges then wrap in foil with 1 teaspoon of Lurpak Lighter and plenty of salt and pepper. Bake in the oven for 20 mins until tender.
Peel the Chantenay carrots and cut in half lengthwise.
Melt 1 tablespoon of Lurpak® Lighter and pan fry the carrots for 3 minutes until tender.
Steam the purple sprouting broccoli and kale leaves for 4 minutes until tender.
Once cooked, combine with the carrots and candied beetroot and arrange them on a plate.Season with sea salt and freshly ground black pepper.
Let the remaining Lurpak® Lighter melt over the warm vegetables and sprinkle over the lemon rind, toasted pine nuts and chilli flakes.