Recipe
Broccoli and Brussels sprout salad
BY Jessica McGowan | 12 December 2022
A crunchy and fresh salad that goes great with an oven-baked听sweet potato听or some听avocado on the side. The bacteria in our digestive system love cruciferous vegetables like broccoli,听cauliflower听补苍诲听brussels sprouts.
Serves
2
Prep time
15 minutes
Cooking time
20 minutes
Ingredients
1听cup听(250听g听) of听brussels sprouts
1听large听head of听broccoli
础听sprinkle听辞蹿听nuts听of choice ie,听pine nuts,听walnuts, or听hazelnuts
Juice of 1听lemon
1听garlic听clove
2听tbsp听balsamic vinegar
2 陆听tbsp听extra-virgin olive oil
Salt
Black pepper
Method
Preheat the fan听oven听to 190听潞颁
- Take the head of broccoli, remove the stalk, and carefully听cut听the thick skin off the stem, discard the skin and听cut听base lengthways into strips. Next,听cut听the head in half, starting at the crown thinly听slice听both halves. Take Brussels sprouts,听cut听the end off, thinly听slice听lengthways. Combine into听large听bowl,听sprinkle听with salt and set aside.
- Place broccoli and Brussel sprouts on a听baking tray,听bake听in the听oven听for 20 minutes.
- Take the nuts and roughly听chop, place in听small听frying pan听补苍诲听toast听for 1鈥�2 minutes or until slightly brown. Watch like a hawk 鈥� they can easily get burned. Remove from the听frying pan听straight away and set aside.
- In a听small听bowl, add the lemon juice, olive oil, balsamic vinegar and听mix听well.
- When ready to serve听drizzle听the dressing over the broccoli and Brussels sprouts and lightly听toss.
- Sprinkle听with toasted seeds and serve immediately.
Enjoy!