Let’s go nuts for Tu Bishvat Caramelised walnut, crispy sprout salad
A wealth of healthy recipes make the new year for trees a JC Food favourite foodie festival
There’s plenty of crunch in this seasonal salad. Walnuts, pears, lemons and silan (date honey) make it perfect for Tu Bishvat. Swap in regular honey if you prefer.
Preparation: 25 minutes Cooking: 40 minutes approx. Serves: 4-6
INGREDIENTS
800g Brussels sprouts (about 40), trimmed and halved
2 tbsp extra virgin olive oil
100g kale, stalks removed and roughly chopped
2 courgettes, cut into slices at an angle 2 tbsp extra virgin olive oil
2 firm pears, skin on, cored and thinly sliced
For the caramelised walnuts:
100g walnuts
1 tbsp silan
For the dressing 50ml lemon juice (about 4 lemons) 90g tahini
2 tbsp silan
Garnish
Seeds of ½ pomegranate
20g walnuts
METHOD
● Preheat oven to 180°C and line three oven trays with baking parchment.
● Put Brussels sprouts in a large bowl and coat with 1 tbsp of the extra virgin olive oil. Season well and spread on to one of the trays in a single layer and roast for 25-30 minutes.
● Blanch the kale in boiling water, drain and set aside.
● Put the courgettes in a bowl, coat with the remaining olive oil and season. Transfer to the second lined baking tray. Add wilted kale and roast for 10 minutes.
● For the caramelised walnuts, mix all the nuts with the silan. Spread on to the last lined baking tray in a single layer. Roast for 10 minutes or until caramelised.
● To make the dressing: whisk together all the ingredients with 2-3 tbsp of water. Season to taste.
● To serve: mix sprouts, kale, courgettes and pear slices in a bowl. Add the nuts and drizzle with the tahini dressing.
● Garnish with walnuts and pomegranate seeds.