300g broccoli and cauliflower

1 tbsp. olive oil

1 garlic clove, crushed

2 carrots, julienne

1 beetroot, julienne

1 1/2 cups frozen broad beans

¼ cup currents

1 bunch flat leaf parsley

1 tsp white wine vinegar

Horseradish dressing

1 tsp horseradish

1 tsp mayonnaise

1 tbsp. no fat Greek yoghurt

Salt and pepper to taste

 

Preheat oven to 180°C

Cut broccoli or cauliflower into small florets, toss in olive oil and garlic and roast in oven for 20 minutes until softened and slightly charred.

Meanwhile, blanche broad beans in a large pot of boiling water for 2 minutes and refresh under cold water and set aside to cool.

Combine dressing ingredients and also set aside.

Grate or julienne carrots and beetroot and then mix together with charred broccoli, broad beans and remaining ingredients.

Stir through horseradish dressing and serve immediately.

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