- 400g packet Lilydale Breast Schnitzel
- 1 head broccoli, cut into florets
- 1 bunch baby dutch carrots, trimmed, peeled
- 100g baby salad kale or baby spinach leaves
- 6 seedless dates, chopped
- 1 pomegranate, seeds removed
- 2 tablespoons extra virgin olive oil
Schnitzel with Roast Broccoli & Pomegranate Salad
5 mins Prep
20 mins Cook
4 Serves
- Preheat oven to 200°C (180°C fan forced). Line two baking trays with baking paper. Lay the schnitzels on the tray.
- Place broccoli florets and carrots on the other prepared tray and bake for 20 minutes, until tender. Toss together with kale, dates and pomegranate seeds. Drizzle with olive oil. Serve with Lilydale Breast Schnitzels.
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