So, we all know that brussel sprouts are not one of the world’s most favourite vegetables, right up there with okra. However, let’s not underestimate the incredible health benefits of this tiny cabbage, as well as the many ways to prepare it. This is possibly why it’s one of the trendiest veggies out there right now.
Trust Chef Ryan to be en vogue, even from the heart of the Timbavati, and serve a totally delicious, nutritious brussel sprout salad. It’s quite strange that these small green vegetables are so offensive, it can only be the way they have been prepared in the past, because their health benefits are amazing.
They are high in fiber, antioxidants, vitamin C and K, help reduce sugar levels and inflammation…the list goes on and on. So, the trick is to find more delicious ways of serving this super vegetable, and a great start is this delicious salad. Really, it will convert the most avid brussel sprout hater and from there things can only get better!
Brussel Sprout, Cucumber and Sesame Salad
- 1 packet Fresh Brussel Sprouts
- 1 small Cucumber
- 10ml Sesame Oil
- 15ml Sesame Seeds
- 2 Baby Yellow Beets
- ½ Fresh Lemon Juice
- 5ml Honey
- 1 clove Fresh Garlic
- 20ml Extra Virgin Olive Oil, plus extra for frying
- Fresh Coriander
- Clean the brussel sprouts by removing the 2 outer leaves and cut length ways in half.
- In a hot pan, brown the brussel sprouts (face side down) with some olive oil.
- Place the brussel sprouts in a roasting tray and sprinkle with the sesame oil and sesame seeds.
- Bake at 180ᵒC for 10 minutes.
- Once baked, set aside to cool.
- In a mixing bowl, place the olive oil, lemon juice and honey.
- Grind the garlic into a paste and add to the olive oil and lemon juice mixture.
- Whisk until well combined.
- Using a peeler, shave the cucumber and add to the lemon dressing. Set aside to marinate.
- Thinly slice the baby beets.
- Lightly toss the brussel sprouts with the cucumber and baby beets.
- Season to taste and place in a serving bowl.
- Garnish with the fresh coriander.