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Teriyaki mixed grain salad recipe

A hearty roast vegetable salad with the goodness of dark leafy greens.

Teriyaki mixed grain salad

Serves: 4

Ingredients

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  • Dressing
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    What to do

  • 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.

  • Extracted from The Compassionate Kitchen by Gemma Davis and Tracy Noelle, published by Simon & Schuster Australia RRP AU$39.99.

    Photography: Gemma Davis

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