Raw & Roasted Brussels Sprouts Salad
Raw & Roasted Brussels Sprouts Salad
Serves: 6 as a side
Preparation: 10 Minutes
Cooking: 10 Minutes
Ingredients
400g Brussels sprouts
¼ cup Parmesan cheese, grated or shaved
½ cup raw hazelnuts – can use almonds, roughly chopped
1 tablespoon of olive oil
Dressing
1 tablespoon Dijon mustard
1 tablespoon honey
Pinch black pepper
Juice of 1 lemon
1 shallot, finely sliced
Method
Preheat the oven to 200°C
In a small bowl, combine dressing ingredients and mix well. Set aside
Trim the stems off half of the Brussels sprouts and separate the outer leaves. Once you get to the core of the sprout, slice it in half
Place the leaves and halved cores to an oven tray
Thinly slice the remaining half of the Brussels sprouts and add them to a large bowl
Place chopped nuts onto the oven tray with the Brussels sprouts. Drizzle with olive oil
Toss to coat. Roast for 10-15 minutes or until Brussels sprouts are slightly golden
Add half of the dressing to the bowl of sliced brussels sprouts and top with the roasted Brussels sprouts and nuts
Top with cheese and cover with the remainder of the dressing
Toss to combine before serving