Brussels Sprout & Kale Superfood Salad
Serving: 4 | Prep time: 10 minutes | Cooking time: 25 minutes | Skill: Simple
Brussels sprouts are not just for Christmas. Finally they are beginning to be recognised as one of the finer vegetables out there - you just need to know how to cook them the right way for the best flavour. On the health side, they are a fantastic anti-oxidant, anti-inflammatory and are a top cleansing, alkaline vegetable.
Ingredients250g Brussel sprouts
1 clove finely chopped garlic
Pinch Himalayan pink salt
30g flaked almonds
10g chopped fresh parsley
1 tsp pomegranate molasses
3g fresh ginger
1 zest of orange
1 tsp rice vinegar
1 tbsp olive oil
- Pre-heat oven to 175°C / 350°F
- Chop off the knobbly base of the brussels sprouts and cut them in half down the middle. Put them into a baking tray with the chopped garlic and pinch of Himalayan salt over the top and roast in the oven for 25 minutes.
- Cook the quinoa according to packet instructions (usually 20 minutes on a medium heat) and then drain excess water.
- Bring a pan of water to the boil with 1tbsp of table salt. Chop the kale into 3 inch chunks – once the water reaches a rolling boil, tip the kale into the water for 30-40 seconds and then drain the water.
- Once the brussels sprouts are roasted, place them in a serving bowl with the quinoa and blanched kale and mix in the olive oil, rice vinegar, grated fresh ginger, orange zest, pomegranate molasses and fresh parsley.
- Add the flaked almonds to a pan and toast until they start to go golden brown. This will take about one minute - but be careful because they can burn very easily. Once browned, add them to your bowl with the sprouts.
- Finally pop the pomegranates - the best way to do this is to chop the fruit in half and hold one half in your hand with the sliced side facing your palm and bang the top with the back of a wooden spoon – the seeds will just fall out without the pith.
- Sprinkle the pomegranates over the salad and serve either hot or cold.