Schnitzel with Roast Broccoli & Pomegranate Salad

5 mins Prep
20 mins Cook
4 Serves
  • 2 x 400g packets 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
Clear selections
Copy to clipboard
  1. Preheat oven to 200°C (180°C fan forced). Line two baking trays with baking paper. Lay
  2. 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.
Ingredients copied to clipboard
Link copied to clipboard
Recipe saved to Favourites