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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