RAINBOW VEGETABLE SALAD WITH SPICY PINENUTS

4 min 1 serving
  • 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

Preparation

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.

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