Roasted Brussels Sprout + Jackfruit Salad (ad)
I teamed up with Nature's Charm on my Instagram account to bring you all this recipe using their jackfruit confit, and as it is a pretty long one I decided to share it on here to so it would be easier to read! It's a recipe for a super comforting, nourishing, warming winter salad. I don't know about you but I loveee roasted brussels sprouts in winter. The recipe serves 2 people, but feel free to do as I've done here and plate it all up in a huge bowl to share.
Roasted brussel sprouts:
300g brussels sprouts
1tsp maple syrup
salt + pepper
0.5 tbsp balsamic vinegar
1tbsp olive oil
How to: Slice brussels sprouts in half, massage in the rest of your ingredients and roast at 200C for 40 minutes.
Croutons: 80g bread cut into cubes 1 tbsp olive oil 0.25 tsp dried thyme A large sprinkle of salt and pepper How to: Toss all ingredients together and bake on a tray lined with parchment paper for 20 mins at 200C.
Dressing: 1 tsp balsamic vinegar 1 tsp maple syrup 0.5 tsp lemon juice How to:
Whisk together in a bowl
Other ingredients: 150 Kale Salt pepper 2tsp olive oil ½ tsp garlic powder 2 tins Jackfruit confit (I used natures charm) 1 tbsp pumpkin seeds 1 tbsp dried cranberries
Destem and chop the kale into bite sized pieces. Massage in 2tsp olive oil and a good sprinkle of salt and pepper. Cook until slightly crispy in a pan. Cook the jackfruit confit according to the instructions on the tin. Assemble by tossing the brussels sprouts, croutons and kale together in a bowl, add the jackfruit, sprinkle on pumpkin seeds and cranberries and drizzle the dressing on top.