Happy Holidays Brussels Sprout Salad

Effectively this feels a bit bizarre. Writing about winter meals in the midst of the night time from a cute little home with a tiny swimmingpool in heat and humid Bali, Indonesia. We determined to skip Christmas this 12 months and as an alternative carry the children on a kind of honeymoon vacation, so we left Stockholm final week and can keep right here in Bali for a few extra weeks. We’re principally airbnb-ing across the island and have already skilled plenty of lovely locations, monsoon down pours blended with sunshine, wonderful tempeh (and crunchy candy tempeh), creepy bugs and numerous fruit platters and smoothie bowls. Touring with three children is unquestionably trickier than only one or two however we’re studying and adapting. And on the finish of every day it nonetheless feels so rewarding seeing the world with them and speaking about all of the humorous and peculiar journey associated topics that pop-up of their heads. A number of years in the past we wrote a weblog put up (and a chapter in our journey ebook) about touring with children and we’re excited about writing an up to date model with extra tips and ideas that we’ve picked up as our crew has grown. Tell us in the event you’d be interested by that.

However sufficient about that now. The objective of the day was merely to share this little salad earlier than Christmas is over. I understand that it’s somewhat late and lots of of you’ve gotten already deliberate your vacation menu. However in the event you occur to be looking for a facet dish that additionally might work as a most important salad and is each fairly and rattling tasty, you must give this one a attempt. Now we have made this recipe a few occasions within the weeks earlier than we left. Crunchy roasted brussels sprouts have all the time been a well-liked dish in our home however what we’ve accomplished recently is including coconut chips to the tray and likewise mud the whole lot with cinnamon and finely chopped hazelnuts which provides an excellent good nuttiness to the dish. Dried apricots supply sweetness and chewiness, lentils make it extra filling and blood orange extra festive and contemporary. We serve this salad with a easy yogurt dressing however you possibly can skip that if you wish to make it vegan. Or drizzle with tahini as an alternative. We love this little dish and hope you’ll too.

That’s it. The final put up of the 12 months. Have an exquisite vacation with plenty of good meals and we’ll be again to start with of January with extra recipes, movies, anecdotes, possibly some Bali photographs and what not. Thanks for following alongside! Hugs and kisses.
– David, Luise and the children.

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Brussels Sprouts & Blood Orange Salad with Cinnamon & Hazelnut Mud
Serves four

500 g brussels sprouts
olive oil or coconut oil
1 tsp floor cinnamon
sea salt & pepper
1 handful coconut flakes / chips

100 g / half cup raw black lentils
500 ml / 2 cups water, to prepare dinner
olive oil to drizzle
salt and pepper
half lemon, juice

2 blood oranges
1 handful dried apricot
1 handful hazelnuts
1 cup pure yoghurt
half lemon, juice
1 giant handful contemporary parsley

Preheat the oven to 200°C / 400°F.

Trim backside of brussels sprouts and lower them in halves. Place in a bowl, drizzle with a number of tablespoons oil, sprinkle with cinnamon and salt and toss to cowl all. Place on a baking tray and roast within the oven for 25-30 minutes till they’re mushy, golden and have crispy edges. A couple of minutes earlier than the brussels sprouts are accomplished, take out the tray and scatter over a handful of coconut chips, drizzle with oil and cinnamon and place the tray again within the oven and roast till golden.

In the meantime, put together the lentils. Place rinsed lentils and water in a saucepan and produce to a boil. Decrease the warmth and let simmer for about 20 minutes, examine the precise time, it depends upon your particular sort lentils. They need to be mushy and chewy, not mushy. Pour right into a sieve to take away any extra water. Place in a bowl and drizzle with olive oil, salt, pepper and a squeeze of lemon juice.

Peel and slice the blood oranges, chop the dried apricots and finely chop the toasted hazelnuts. Place the yogurt in a small bowl and stir in lemon juice, chopped parsley, salt and pepper to style

Prepare the roasted brussels sprouts and coconut chips on a serving platter along with the lentils. Add sliced blood oranges and scatter with dried apricot and hazelnut mud. Finely add dollops of yogurt sauce and chopped parsley.

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