Roasted Green Veg with Caper & Herb Dressing

Delicious with barbecued fish, cheese, meat or any vegan alternative.

Serves 4 as a side dish

(or 2 if you eat as much veg as me!)

Ingredients:

Tenderstem Brocoli 2 x 330g packs

Asparagus x 2 bundels

Cherry tomatoes x 12 (more or less as your prefer)

Rapeseed Oil x 1-2 cap fulls

I added Samphire when serving with fish

Herb dressing:

(I use half of this quantity as I don’t like too much dressing)

Capers  drained x 2 Tbsp

Cold pressed extra virgin olive oil x 8 Tbsp

Small handful of chives, basil & flat leaf parsley

Juice of 1/2 lemon

Pinch of salt & black pepper

To finish:

Nigella seeds x 1Tbsp

Caper drained x 1-2 Tbsp (optional to scatter over )

Cut the fibrous ends off the tenderstem broccoli and asparagus and cut the remaining lengths in half. 

Place in an oven proof shallow roasting tray along with the cherry tomatoes and drizzle over a cap or two of oil. Rapeseed Oil has a higher smoke point, making it the better choice for cooking.

Roast for approximately 20minutes or until the veg is soft and lightly charred.

To make the dressing, blend all the ingredients together. I store any extra in an airtight container in the fridge.

Place the veg on a large platter and drizzle with the dressing, scatter over the nigella seeds and some extra capers if you like.