Baby Baking Salad

Ingredients

• 1 tbsp Raspberry vinegar
• 4 tbsp Olive oil
• 1 clove crushed Garlic
• 1 tsp Dijon mustard
• 2 handfuls Spinach leaves
• 1 handful shredded Fresh kale
• 100g / 3.53oz blanched Broccoli florets
• 100g / 3.53oz roasted Brussels sprouts
• 1 peeled and shredded Beetroot
• 1 peeled and shredded Carrot
• 1/2 stalk finely sliced Celery
• 1 peeled and sliced Avocado
• 100g / 3.53oz Raspberries
• 100g / 3.53oz trimmed and quartered Strawberries
• 100g / 3.53oz High-fat creamy feta
• 50g / 1.76oz toasted Sunflower seeds

Preparation

1. Preheat the oven to 200°C (392°F).
2. Roast 100g / 3.53oz Brussels sprouts in olive oil for 35 minutes until crispy.
3. Whisk together 1 tbsp raspberry vinegar, 4 tbsp olive oil, 1 crushed garlic clove, 1 tsp Dijon mustard, salt, and pepper to make the dressing.
4. Toss 2 handfuls spinach leaves, 1 handful shredded fresh kale, 100g / 3.53oz blanched broccoli florets, 1 peeled and shredded beetroot, 1 peeled and shredded carrot, 1/2 stalk finely sliced celery, 1 peeled and sliced avocado, 100g / 3.53oz raspberries, 100g / 3.53oz trimmed and quartered strawberries, and 50g / 1.76oz toasted sunflower seeds in a salad bowl.
5. Add 100g / 3.53oz high-fat creamy feta on top.
6. Drizzle with the dressing and serve.