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Salads | |
| croutons 3 cloves garlic (unpeeled) 2 tbsp extra virgin olive oil 1 tbsp capers 1 cup brussels sprouts 1 tbsp refined olive oil or rapeseed oil 1/2 red onion , very thinly sliced 1 can (8oz drained weight) (1 cup) cooked beans (your choice) 1/4 cup sunflower seeds, toasted a handful fresh basil , roughly torn a handful fresh parsley , roughly chopped shaved parmesan cheese (see notes) Dressing 1/2 cup full fat yogurt 1 tbsp white miso (optional but delicious!) 1/2 lemon , juiced generous pinch fresh black pepper | |
| Make the dressing: Take the cloves of garlic which you just roasted and peel them. Discard the skins and place the sticky flesh into a small bowl. Mash with a fork then mix in the yogurt, miso, lemon juice and black pepper. If you're not using miso, season with salt to taste. Thin out with a tablespoon or two of water to make a drizzleable dressing. Set aside. Prep the salad: Heat the refined olive oil in a small pot or frying pan over a high heat. Place the capers onto a piece of kitchen towel and pat dry. Add the capers to the hot oil and fry until darkened and 'popped'. Remove to a piece of kitchen towel to drain. Use a slicing attachment of a food processor or a mandolin to thinly slice the Brussels sprouts (you can also do this by hand with a sharp knife but it's time consuming). Place the sliced Brussels sprouts into a large bowl along with the red onion, beans, half the sunflower seeds, the basil and parsley. Pour the dressing in and toss it all together. Let sit for at least 20 minutes to soften up. Pour the contents of the bowl onto a serving plate. Top with the remaining sunflower seeds, the fried capers and croutons then serve! | |
Unrated | |
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