Jewelled Sprout Salad
Prep: 30 minutes
Cook: 10 minutes
Cook: 10 minutes
Easy
Serves 6
A beautiful, layered side to adorn the festive table. One that might even convert the Brussel sprout cynics.
Ingredients
-
400g Brussel sprouts
-
1 large pinch of salt
-
45g Belazu Early Harvest Extra Virgin Olive Oil
-
1 tbsp Belazu Caramlised Onion Paste
-
1 tbsp of maple syrup
-
150g pancetta
-
1/2 red onion
-
Peel of 3 Belazu Beldi Preserved Lemons
-
170g chestnuts
-
40g stilton
-
Handful of dill
-
25g pomegranate seeds
-
1 pinch of sumac
-
A drizzle of Belazu Pomegranate Molasses
Method
- Step 1: Preheat the oven to 180C.
- Step 2: Cut the brussel sprouts into halves, toss in the Early Harvest EVOO, Caramelised Onion Paste and salt and roast for 10 minutes until crispy, once out the oven toss with maple syrup.
- Step 3: Cook the pancetta in a pan until crispy and set aside.
- Step 4: Finely slice the red onion and shock in ice water to remove the bitterness.
- Step 5: Remove the flesh of the Preserved Lemons and thinly slice the skin into strips. Roughly chop the chestnuts. Crumble the stilton. And finely chop the dill.
- Step 6: To assemble the dish, start by mixing the brussel sprouts with the bacon, red onion, chesnuts and sliced Preserved Lemons. Place this on your serving plate.
- Step 7: Next layer the toppings, starting with the stilton, pomegrante seeds then drizzle with the Pomegranate Molasses and finish by sprinkling the sumac and dill.
