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. I…
Toast the hazelnuts in a dry pan until they start to get colour. Let them cool down before they are roughly chopped.
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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.
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Preheat the oven to 230°C, fan.
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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.
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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.
