New Update
| Main Ingredients | Brussels sprouts, Yellow capsicum |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 12-15 brussels sprouts
- 1 medium yellow capsicum, diced
- 1 medium red capsicum, diced
- 1 tablespoon chopped garlic
- 1½ tablespoons + ½ cup balsamic vinegar
- 6 tablespoons olive oil
- Salt to taste
- Crushed black peppercorns to taste
- 2 teaspoons castor sugar (caster sugar)
- 4-5 walnuts
- 4-5 iceberg lettuce leaves
Method
- Preheat oven to200°C.
- Make slits on the Brussels sprout and place in a bowl. Add red capsicum, yellow capsicum, garlic, 1½ tablespoons Balsamic vinegar, 2 tablespoons olive oil, salt, crushed peppercorns and 1 teaspoon castor sugar and toss well.
- Spread the vegetables on a baking tray, place the tray in the preheated oven and roast for 8-10 minutes.
- Put walnuts in a non-stick pan and toast them for a minute. Remove from heat.
- To make dressing, heat ½ cup Balsamic vinegar in another non-stick pan and let it reduce. Remove from heat and transfer into a bowl. Add salt, crushed peppercorns, remaining castor sugar and remaining olive oil and mix well.
- Transfer roasted sprout and vegetables into a bowl. Add torn lettuce leaves and pour the dressing. Toss well.
- Put the salad into a serving bowl. Roughly chop toasted walnuts and add. Serve immediately.
Advertisment
