The Final Working From House Salad

JULIA’S ROASTED BRUSSELS SPROUTS SALAD WITH APPLE + HAZELNUTS

Serves 4

500g Brussels sprouts
2 tbsp further virgin olive oil
Sea salt
1 giant apple, reduce into match sticks
Massive handful of parsley, leaves picked
Massive handful mint, leaves picked
60g toasted hazelnuts, halved

Honey lemon dressing
2 tbsp further virgin olive oil
Juice of half a lemon
1 tsp dijon mustard
1 heaped tsp honey
1/4 clove garlic, crushed or finely grated
Sea salt and black pepper

Methodology

 Trim the ends of the brussels sprouts and take away any powerful outer leaves. Halve them and place in a bowl with the olive oil. Season generously with sea salt and toss in order that the sprouts are properly coated. Prepare them in a single layer on the tray and roast within the preheated oven for 15-20 minutes, or till colored and simply tender, turning the brussels sprouts if mandatory. Enable to chill barely. Mix the brussels sprouts in a big bowl with the apple, herbs and hazelnuts.

 Whisk all the dressing elements collectively in a small bowl or shake in a jar till mixed. Season to style. Pour over the salad, toss to mix and serve.

What else I’m consuming this month:

A Persian feast with the steering of Free to Feed, Melbourne. They’re delivering their All Collectively Now packs throughout Australia so you’ll be able to prepare dinner and be taught from one among their fabulous instructors.

What else I’m cooking with:

New season spring issues like broad beans, which don’t have to be double podded proper now as they’re tremendous tender and contemporary. And the primary of the berries. Strawberries are wanting so nice proper now and really feel like a breath of contemporary air after winter.

You possibly can observe Julia’s meals adventures on Instagram and discover extra fab recipes through her web site!


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