Denise says:
- This is an interesting seasonal salad with delicious crunchy elements; walnuts and fresh pears topped with a lemon tahini dressing.
- I have used ‘date honey’ so it can be vegan, but regular honey works equally well.
- Preparation Time: 25 minutes
- Cooking Time: Approx 40 minutes
- Serves: 4-6 people
Ingredients:
- 800g brussels sprouts ( about 40), trimmed and halved
- 2 tablespoons extra virgin olive oil
- ~
- 100g kale – stalk removed and roughly chopped
- 2 courgettes, ends removed and cut at an angle into slices
- 2 tablespoons extra virgin olive oil
- 2 firm pears, cored and thinly sliced
- tahini
- For the Caramelised Walnuts
- 100g walnuts plus 20g for garnish
- 1 tablespoon ‘date honey’ or regular honey
- For the Tahini Dressing
- 50ml lemon juice ( juice from about 4 lemons)
- 90g tahini
- 2 tablespoons ‘date honey’ or regular honey
- Garnish: Pomegranate Seeds and walnuts
Method
- Preheat the oven to 180C and line three trays with baking parchment paper.
- Put the brussels sprouts in a large bowl and toss with the extra virgin olive oil. Season well and spread onto one of the trays in a single layer.
- Roast for 25-30 minutes.
- Blanch the kale in boiling water, drain and set aside.
- Put the courgettes in a bowl and toss with extra virgin olive oil and season. Transfer to the other lined baking tray. Add the kale and roast for 10 minutes.
- For the caramelised walnuts, mix all the nuts with the honey. Spread on to a lined baking tray in a single layer. Roast for 10 minutes or until caramelised. ( Keep back 20g for garnish).
- For the dressing, put the lemon juice, tahini, honey and seasoning in a bowl. Whisk together with 2-3 tablespoons water.
- To serve, combine the sprouts, kale, courgettes, pear slices in a bowl. Add the nuts and drizzle with the tahini dressing.
- Garnish with reserved walnuts and pomegranates
Tagged in: Brussel sprouts, dinner, English, Kale, Lunch, Pears, Pomegranates, sprouts, Tahini, Vegan, vegan, Vegetarian, Walnuts