Roasted Cauli & Brussel Sprout Salad – with Creamy Tahini Dressing
People often turn their nose up at Brussel sprouts. So, in an attempt to show support for the humble sprout, we have jazzed it up in a salad with a delicious creamy dressing that is sure to entice.
Brussel sprouts are a nutritious addition to a meal. Along with many other benefits they are high in fibre, vitamins and minerals, including vitamin C and vitamin K. They can also help decrease inflammation and control blood sugar levels.
This delicious Autumn salad is full of flavour, different textures and seasonal vegetables. It is a perfect side dish for any meal or a light meal on its own. If you want to add some carbs, brown rice or roasted potatoes work well and for a complete meal serve it up with some grilled fish, chicken or meat.
SERVES: 4-6
PREP: 30 MINS
COOK TIME: 35 MINS
INGREDIENTS LIST:
½ organic cauliflower, cut into small florets
10 organic Brussel sprouts, trimmed and cut in half
1 small organic red onion, sliced into wedges
1 can Absolute Organic chickpeas, drained and rinsed
3-4 Tbsp. Absolute Organic olive oil
2 tsp. salt and pepper
1 tsp. Simply Organic paprika
½ tsp. Simply Organic garlic powder
½ bunch curly organic kale, rinsed and finely chopped (leaves only)
½ cup organic mint leaves
2 Tbsp. Pimp my Salad super seed mix (optional)
DRESSING
¼ cup Absolute Organic olive oil
¼ cup Flannery’s tahini
3 Tbsp. organic lemon juice
1 tsp. Absolute Organic Dijon mustard
1-2 tsp. Absolute Organic maple syrup
salt and pepper to taste
2 Tbsp. organic parsley, finely chopped
2-3 Tbsp. ice cold water
Dairy-free
Gluten-free
Sugar-free
Vegan
Vegetarian
Egg-free
DIRECTIONS:
Preheat oven to 180C. In a large bowl, toss cauliflower, Brussel sprouts and onions with 3 tablespoons of olive oil and 1 teaspoon of salt. Spread on a baking tray and put in oven for 30-35 minutes or until just turning golden.
Meanwhile, in a small bowl, toss chickpeas, remaining olive oil, paprika, garlic powder, salt and pepper. Place a medium frypan over medium-high heat, cook for 5-10 minutes until golden brown, set aside.
Make dressing by whisking all ingredients, except for water, in a small bowl. Add cold water, this should make your dressing creamy. Set aside till ready to serve.
Arrange kale and mint leaves on a large plate. Next, place roasted vegetable mix and chickpeas on kale. Top with super seed mix and drizzle with dressing.
NOTE: Allow vegetables to cool slightly before assembling the salad or they can be cooked in advance and served cold.
