Rainbow Vegetable Salad with Spicy Pinenuts

4 servings

50g kale leaves

100g purple sprouting broccoli

100g Chantenay carrots

1 medium candied beetroot

Salt and black pepper

3 tbsp Lurpak Butter

Grated rind of 1 lemon

25g toasted pine nuts

1 tsp dried chilli flakes

Rainbow Vegetables


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 Butter 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 Butter 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 butter melt over the warm vegetables and sprinkle over the lemon rind, toasted pine nuts and chilli flakes.

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