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Roasted broccoli, lentil & corn salad with miso dressing
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Roasted broccoli, lentil & corn salad with miso dressing

This roasted broccoli, lentil & corn salad with miso dressing is a great salad or side dish for the cooler months.
Course Salad, Side Dish
Cuisine Asian, Japanese, Vegan, Vegetarian
Keyword broccolini, corn, dairy free, gluten free, lentils, miso, salad, side dish, vegan, vegetarian
Prep Time 15 minutes
Cook Time 17 minutes
Servings 2

Ingredients

  • 2 small broccoli
  • 2/3 cup corn kernels
  • 1 can lentils
  • 6 cherry tomatoes

Dressing

  • 4 tsp miso
  • 2 tsp mirin
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp gluten-free tamari or other soy sauce

To serve

  • Shichimi togarashi see above for substitutions

Instructions

  • Preheat oven to 220°C (200°C fan-forced).
  • Break broccoli into florets and place in a baking tray lined with baking paper. Roast until starting to char, about 15 minutes.
  • While broccoli cooks, cook corn in the microwave or stove for 1-2 minutes.
  • Optional: warm up lentils in the microwave.
  • Whisk dressing ingredients.
  • Mix broccoli, corn and lentils, stir in dressing.
  • Halve tomatoes and add to the salad.
  • Serve with a sprinkle of shichimi togarashi or sesame seeds.