THE NIKITA

BRUSSELS SPROUTS, PEAR AND HORSERADISH (VEGETARIAN)

Serves 2 This bowl was named after my friend Nikita because she has influenced me to adopt healthier habits. This bowl is a good example of how unique flavours and healthy ingredients can result in a delicious meal. Dubbed the Queen of Salads, Nikita showed me just how tasty healthy eating can be. Roasting the Brussels sprouts makes for delicious flavour. FOR THE SALAD • 200g Brussels sprouts • coconut oil • salt and pepper • 150g tenderstem broccoli,

blanched • 1 generous handful butter lettuce • 1 handful watercress • 1 cup brown rice, cooked as per

packet instructions • 1 pear, cored and sliced • ½ cup hazelnuts, chopped FOR THE DRESSING • 2 tsp creamed horseradish • 3 tbsp olive oil • 1 tsp honey • juice of ½ lemon • salt and pepper

1. Preheat the oven to 160°C. Place the Brussels sprouts on a baking tray with 2 teaspoons of coconut oil and season to taste. Toss to evenly coat the Brussels sprouts; roast for 40 minutes or until slightly browned.

2. After blanching the broccoli, sauté it using 1 teaspoon of coconut oil in a frying pan over medium heat. Sauté for about 2½ minutes for crunchy broccoli or longer if you like it soft.

3. For the dressing: In a small mixing bowl, combine all the ingredients for the dressing. Mix well and season to taste.

4. To assemble: In a salad bowl, add the butter lettuce, torn or whole to make little salad cups, and the watercress. Then add the Brussels sprouts, rice, broccoli and pear. Pour over the salad dressing. Sprinkle with chopped hazelnuts, and serve. ✤