Greeky brussels sprouts
Photo by Jason Oxenham
|500 g||Brussels sprouts, quartered or halved|
|1 pinch||Flaky sea salt|
|1||Green capsicum, core removed and cut into small dice|
|1||Red chilli, deseeded and thinly sliced|
|2 Tbsp||Olive oil, good quality|
|¼ cup||Fresh mint, finely chopped|
|1 small bunch||Fresh parsley, finely chopped|
|1 small||Lemon, juice and zest only|
|1 tsp||White wine vinegar|
- Scatter the brussels sprouts on an oven tray and drizzle with the oil and sprinkle with the salt. Cook at 200C for about 10 minutes until crisp. Set aside.
- In a large mixing bowl, add the capsicum and the chilli, then mix through the brussels sprouts. Add all other ingredients and mix well to combine. Taste and adjust as necessary.
If you liked this recipe, try Delaney's broccoli and radish salad with tangy Asian dressing