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How to make Roasted broccoli with lemon vinaigrette

Yield = 6
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 500g broccoli, cut into large florets
  • 60ml (1/4 cup) olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 145g (1 cup) Sunbeam dry roasted hazelnuts

Method

  • Step 1 Preheat oven to 180°C. Combine the broccoli and 2 tablespoons of oil in a bowl. Transfer to a baking tray. Roast in oven for 20 minutes or until tender.
  • Step 2 Meanwhile, whisk together the lemon juice, mustard and remaining oil in a small jug.
  • Step 3 Transfer the broccoli to a large heatproof bowl. Sprinkle over the hazelnuts and pour over the dressing. Toss until well combined. Serve immediately.