Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 500grams Brussels sprouts, cut in half
- 1/3 cup extra virgin olive oil
- 1 leek, cut into 1cm-thick rounds
- 200grams Danish feta
- 250grams Woolworths Greek-style natural yoghurt
- 2 cloves garlic, crushed
- 2tablespoons red wine vinegar
- 1/2 cup blanched hazelnuts, cut in half, toasted
- 75grams pomegranate arils
- 1/3 punnet thyme, sprigs picked
Nutrition per serving
2280kJ / 545Cal
2280 Kilojoules or 545 Calories
26% of daily energy intake*
Protein
19.0grams
Fat
43.2grams
Carbs
16.2grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With whipped feta as the perfect accompaniment, this roasted Brussels sprouts salad will add satisfying flavour and crunch to any festive spread.
Instruction tip
Shopping tip:If pomegranate is unavailable, try adding some roasted pitted cherries to this dish instead.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Place sprouts on tray. Drizzle 1 tbs oil over sprouts. Season. Roast for 30 minutes or until tender and browned. Cool.
Step 2 of 4
Meanwhile, heat 1 tbs remaining oil in a large frying pan over medium-high heat. Cook leek for 2 minutes each side or until tender and browned. Cool.
Step 3 of 4
To make whipped feta, process feta, yoghurt and 1 crushed garlic clove until smooth, adding 1-2 tbs warm water if needed.
Step 4 of 4
Whisk remaining oil, remaining garlic and vinegar in a small jug. Place sprouts, leek and whipped feta on a large serving plate. Top with hazelnuts and pomegranate. Season with freshly ground black pepper. Serve sprinkled with thyme.
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