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How to make Roasted broccoli and asparagus with pickled onion dressing

Yield = 8
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 1 small red onion, thinly sliced into rounds
  • 2 tablespoons red wine vinegar
  • 2 teaspoons caster sugar
  • 1/2 cup extra virgin olive oil
  • 1 small lemon, thinly sliced
  • 1kg broccoli, trimmed, cut into florets
  • 3 bunches asparagus, trimmed, halved
  • 1/4 cup roughly chopped walnuts
  • 50g fetta, crumbled

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2 Place onion in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Return to bowl. Add vinegar, sugar and 2 tablespoons oil. Stir to combine. Set aside.
  • Step 3 Meanwhile, cut each lemon slice into quarters. Place broccoli, lemon and remaining oil in a large bowl. Toss to combine. Divide between prepared trays. Season with salt and pepper. Roast for 10 minutes. Add asparagus and walnuts. Roast for a further 10 minutes or until vegetables are tender and broccoli is just starting to char.
  • Step 4 Arrange broccoli mixture on a platter. Spoon over onion mixture and sprinkle with fetta. Serve.