Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 500grams Brussels sprouts, cut in half
- 1 red onion, halved, cut into wedges
- 1/4 cup extra virgin olive oil
- 2teaspoons fennel seeds
- 5 rashers streaky bacon, thinly sliced
- 55grams blanch hazelnuts, coarsely chopped
- 3/4 bunch silverbeet, white stalks trimmed
- 2tablespoons red wine vinegar
- 1tablespoons Dijon mustard
- 1 clove garlic, crushed
- 1/4 bunch continental parsley, leaves picked
Description
This crunchy, warm, savoury salad – with crispy bacon bits and crunchy chunks of hazelnut – is sure to make a Brussels sprout convert out of any guest.
Method
Step 1 of 4
Preheat an oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Place sprouts and onion on prepared tray. Drizzle over 1 tbs oil. Sprinkle with fennel seeds and roast for 40 minutes or until tender and golden-brown. Remove from oven. Season.
Step 2 of 4
Meanwhile, heat 2 tsp remaining oil in a large non-stick frying pan over medium-high heat. Add bacon and cook, stirring, for 3 minutes or until beginning to brown. Add hazelnuts and cook, stirring occasionally, for a further 2-3 minutes or until golden-brown. Transfer to a bowl.
Step 3 of 4
Add silverbeet and 2 tsp remaining oil to same frying pan and cook for 2-3 minutes or until just wilted and golden-brown. Remove from heat.
Step 4 of 4
Whisk remaining oil, vinegar, mustard and garlic in a small jug. Arrange silverbeet, sprout mixture and bacon mixture on a serving platter. Drizzle with mustard dressing. Serve sprinkled with parsley.
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