A fresh and easy winter salad with oven roasted brussels sprouts! You can also serve the salad with raw brussels sprouts, but I really do enjoy the flavour after giving them a few minutes on high heat. If you can`t get hold of preserved lemons just replace them with a little zest of organic lemon. If you don`t like mint, parsley or basil will work amazingly.
Ingredients
- 1 handful hazelnuts
- 1 x leeks
- ½ tsp salt
- ½ tsp black pepper
- 10 g preserved lemon
- 2 tsp honey
- 2 tsp dijon mustard
- 1 tsp apple cider vinegar
- ½ x lemon
- ½ clove garlic
- 2 tbsp olive oil
- 1 x fresh mozzarella
- 1 handful fresh mint
- 1 pinch chili flakes
- 400 g brussels sprouts
Method
- Toast the hazelnuts in a dry pan until they start to get colour. Let them cool down before they are roughly chopped.
- Blend the peel of preserved lemon, honey, mustard, vinegar, grated garlic, juice of 1/2 small lemon and olive oil with an immersion blender until smooth. Season with salt and freshly ground black pepper.
- Preheat the oven to 230°C, fan.
- Add the brussels sprouts and leek to a sheet pan with parchment paper. Roast for about 10 minutes, or until the vegetables have gotten a nice colour. Keep an eye on them and move them a bit around after about 5 minutes to avoid that they burn.
- Add the roasted brussels sprouts to plates and top with the vinaigrette, pieces of mozzarella, hazelnuts, fresh mint and a sprinkle of salt and chili flakes.
