This recipe is the perfect weekday lunch. Simply roast your vegies with the delish miso marinade and toss through your chosen protein, in this case a nice hot-smoked salmon. It’s fresh, packed with flavour and loaded with nutrients.
Serves: 4
GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 200g small Brussels sprouts
- 1 medium head of broccoli, cut into small florets
- 5 tbsp olive oil
- 2 tsp white miso
- 1 cup rocket
- 200g hot-smoked salmon
- ½ cup hummus
- ½ cup roasted unsalted almonds, roughly chopped
- 2 tbsp hemp seeds
- 1 lemon, sliced into wedges, to serve
Method
- Preheat oven to 180°C or 160°C fan-forced and line a baking tray with baking paper.
- Cut off stems from Brussel sprouts and discard. Finely slice sprouts and place on baking tray.
- Add broccoli florets and red onion. Combine olive oil with miso. Drizzle the vegies with the olive oil-miso mixture, season with pepper, and toss to combine.
- Roast, tossing the vegetables halfway through, until browned (even lightly charred in some areas) and tender, 30–35 mins. Set aside to cool.
- In a mixing bowl, combine the miso vegetables, rocket and salmon.
- To serve, spread 1 tbsp of hummus in the base of each serving bowl or plate. Top with the combined salad ingredients, a sprinkle of roasted almonds, hemp seeds and a generous squeeze of lemon juice.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
