Last week was gorgeous. I haven’t been grocery shopping in a while and things were looking a bit sparse, not to mention that I didn’t feel like cooking. So I came up with this lovely recipe using what ingredients I had in the house. My kids devoured it and then asked for seconds and ate it for breakfast and lunch the next day. I take that as a compliment.
It took no time to cook- while the veggies were roasting, the peas were on the stove with some lentils I froze. I was able to be out with my family in no time and we enjoyed a lovely meal on our porch. Happy Spring!
Roasted cauliflower and broccoli with yellow split pea salad
2 heads of broccoli, cut into florets
1 head of cauliflower, cut into florets
1 1/2 cups cooked yellow split peas
1/2 cup pumpkin seeds (Don’t skip these! They add a lovely crunch and protein!)
1/2 tablespoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper
Pre-heat oven to 350 degrees.
Lightly oil a baking dish and place the florets in the dish. Cover with foil and bake until just tender. (I find that this same technique can be done with frozen veggies, they just take longer to get firm.)
In a large serving bowl combine peas, pumpkin seeds, broccoli and cauliflower, mixing gently.
Add olive oil and lemon juice to lightly coat, about 2-3 tablespoons each.
Sprinkle with red pepper flakes, cumin and coriander.
Add salt and pepper to taste.
Serve warm or cold.