Roasted Broccoli, White Bean & Parmesan Salad with Lemon-cap

• total tid: 27 minutes

Ingredienser

For the dressing:

3 tbsp olive oil

Juice of 1 lemon

Zest of one lemon

1 tbsp capers, chopped

1 clove garlic, minced

2 tsp maple syrup

1 tsp Dijon mustard

1/2 tsp salt

1/2 tsp dried oregano

1/4 tsp pepper

3 tbsp finely shredded parmesan cheese

1 tbsp water, optional to thin

For the broccoli:

2 heads broccoli, cut into small florets

2 tbsp olive oil

1/2 tsp salt

1/2 tsp oregano

1/2 tsp paprika

For the peppers:

1 red bell pepper, cut into 4-5 slices

Olive oil

Salt

Pepper

For the salad:

1 can cannellini beans, rinsed and drained

1 small red onion, thinly sliced

2 ounces thinly sliced parmesan cheese

1/4 cup chopped parsley

1/3 cup slivered almonds

Instruktioner

Preheat oven to 425. Place two sheet pans in the oven while it preheats.

Add the broccoli to one sheet pan with the olive oil, salt, oregano and paprika. Toss to combine. Add the peppers to a separate sheet pan, lightly drizzle with olive oil and season with salt and pepper. Roast both veggies for 25-30 minutes until charred.3️⃣once cooled, remove the skins from the peppers by peeling them away with the skin, then chop finely. 4️⃣While the broccoli and peppers roast, make the dressing. Add the olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, Parmesan cheese and water to a small bowl. Mix to combine. 5️⃣Make the salad. Add the white beans, broccoli, peppers, onions, parmesan cheese, parsley, almonds and dressing to a large bowl. Toss to combine.