Teriyaki mixed grain salad recipe

1. Preheat the oven to 200˚C. Line a baking tray with baking paper.

2. Place the cauliflower, Brussels sprouts and sweet potato on the prepared tray and toss with a light drizzle of extra virgin olive oil.

3. Roast for 20–25 minutes or until the edges start to colour.

4. Meanwhile, spread out the pine nuts on a baking tray and lightly roast in the oven for 5 minutes.

5. To make the dressing, place all the ingredients in a small bowl and whisk together.

6. Place the roasted vegetables and pine nuts in a large bowl. Add the remaining ingredients and the dressing and toss gently to combine.