Root your health

Healthy Green Brussel Sprout, Kale and Crushed Barlotti Bean Salad

Prep

cook

serves

15 min

45 min

2-6

Ingredients

1 kg Brussel Sprouts trimmed and halved

2 tbsp Olive oil

½ Cup coriander leaves/ basil

½ Cup Mint Leaves

½ Cup hazelnuts/almonds roasted and roughly chopped

2 tbsp Honey

1 Bunch Kale leaves, washed and dried thoroughly, remove stalks and finely chop leaves.

Crushed Barlotti Beans

½ Red onion finely diced

3 tsp Red wine vinegar

3 Tins of barlotti beans drained

2-3 tbsp Olive oil

Fresh sprouts

Green Salad Dressing:

Zest and juice of 1 lemon

1 tsp Sea salt

100 ml Olive oil

1 tbsp honey

1 green chilli (optional)

½ Cup flat-leaf parsley

½ Cup Coriander/basil leaves

1/2 Avocado peeled

200 ml Pressed orange juice

Method

Use a food processor to make the salad dressing by combining all the ingredients and mixing until well combined.
Preheat the oven at 200 °C, and line 2 baking trays with baking paper.
Place the kale on one lined baking tray, drizzle over 1 tbsp of olive oil and massage into leaves.
Roast leaves for 20-25 minutes until kale leaves are crispy, remove from the oven and sprinkle with salt.
Place the brussels sprout on a second baking tray with flat sides facing downwards. Drizzle over olive oil and season with salt and pepper. Roast for 20 minutes, drizzle over honey, and roast for another 5-10 minutes until golden and tender.
To prepare the barlotti beans, soak the red onion in a bowl of water with 1 tsp red wine vinegar for 10 minutes and then drain.
Add barlotti beans to a large stainless steel bowl together with a pinch of salt and crush using a potato masher, fork or pestle.
Add olive oil to beans (roughly smashed, not smooth), remaining red wine vinegar, and red onion and season with salt and pepper.
To serve, spoon the crushed barlotti beans onto a large flat serving dish, add a hand full of sprouts and drizzle with half of your salad dressing.
Scatter the brussels sprouts and kale on top and garnish with mint, basil/coriander, hazelnuts, sprouts and remaining green dressing. Enjoy!

Notes

Barlotti beans can be replaced with butter beans, pinto beans or cannellini beans. For vegan alternatives, honey can be substituted with agave or maple syrup.