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Broccoli, Kale + Bean Traybake
There's a lot to love about this traybake, which combines our favourite green veggies with a tangy and zesty dressing.
Ingredients
Ingredients
- olive oil
- wholegrain mustard
- salt + pepper
- garlic bulb
- tins of mixed beans, drained + rinsed (we use cannellini + chickpea)
- lemon
- Tenderstem broccoli
- mixed nuts + seeds
- kale, roughly chopped
- avocado, cut into wedges
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
For the dressing, in a small bowl combine 3 tablespoons of olive oil with the wholegrain mustard and a good pinch of salt and pepper.
- 3
Next place the garlic in some foil, drizzle with a little olive oil, close the foil to seal and add it to a large baking tray.
- 4
Add the beans, along with the juice from half of the lemon and a pinch of salt to the baking tray with the garlic. Toss with 1 tablespoon of the dressing you made earlier. Roast for 12 minutes.
- 5
Next add the broccoli, mixed nuts and seeds and kale to the tray. Toss with the remaining dressing and roast everything together for a further 10-15 minutes or until the broccoli and kale are slightly crisp.
- 6
Squeeze the juice from the remaining lemon half all over the tray. Then unwrap the garlic from the tin foil and once cool enough to touch, squeeze the cloves out of their skins. Divide the traybake between 4 plates and serve with the avocado wedges.
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crafted by Roxy + Ben
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