Matt Xiaxiang
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Main dishesRoasted Brussels sprouts salad
Roasted Brussels sprouts tossed with Parmesan, chickpeas, and radishes, brought together with a lemon and Greek yoghurt dressing.
Pairs well with grilled or roast chicken, pan-seared salmon, or roasted pork tenderloin, offering a balance of freshness and richness. For a vegetarian option, serve it alongside roasted vegetables, quinoa, or grilled tofu.
Ingredients
Roasting
- 500 grams Brussels sprouts
- 400 grams Chickpeas
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
Dressing
- 3 tablespoons Greek yoghurt
- 2 cloves Garlic
- 1 teaspoon Dijon mustard
- 1 Lemon
- 1 tablespoon Honey
- 2 teaspoons Tahini
- 1 teaspoon Olive oil
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Assembly
- 30 grams Parmesan
- 6 Radishes
Instructions
Roasting
- Pre-heat your oven to 220°C. Thinly slice the Brussels sprouts and spread evenly on a baking tray with the chickpeas. Cover with the olive oil, salt, and pepper. Spread out on a baking tray.
- Roast for 20-25 minutes, turning once, until the sprouts are slightly crisp at the edges and the chickpeas are lightly crisped.
- Allow to rest for 5 minutes until slightly cooled.
Dressing
- While the sprouts roast, heat a dry frying pan over medium-high heat. Place the halved lemon cut-side down and cook for 2–3 minutes until nicely charred.
- In a small bowl or jar, whisk together the minced garlic, Dijon mustard, Greek yoghurt, juice from the charred lemon, olive oil, and honey.
Assembly
- Thinly slice the radishes. In a large bowl, combine the roasted Brussels sprouts, chickpeas, radishes, and grated Parmesan. Drizzle over the dressing and toss gently to coat.
My notes
Cooking tips
- Roast Brussels sprouts and chickpeas: To ensure even roasting, spread the Brussels sprouts and chickpeas in a single layer evenly on the baking tray. This will help them caramelise better and get a crispy texture. Use multiple trays if required.
- Char the lemon: To bring out the lemon’s natural sweetness and smokiness.
- Thinly slice radishes: Slice the radishes thinly to ensure they don’t overpower the salad.
- Assembly: Let the roasted Brussels sprouts and chickpeas cool slightly before tossing them in the dressing to prevent wilting.
Alternative ingredients
- The radishes help to cut through the heaviness of the roasted sprouts and chickpeas and dressing. Alternatives to radishes could be green apples or fennel.
- Pecorino Romano can be used instead of Parmesan. For a creamier and tangy flavour, consider using goat cheese.
- Toasted nuts and seeds such as walnuts, sunflower seeds and pine nuts would also complement the salad well.
- Cashew butter be used as an alternative to tahini.
- Use maple syrup instead of honey.
- Dried Cranberries can add a touch of sweetness and tartness, dried cranberries can complement the freshness of the salad.
Storage instructions
If possible store the salad and dressing separately to prevent the vegetables from becoming soggy.
- Refrigeration: Store the dressing in an airtight container in the fridge for up to 3-4 days. Keep the vegetables and Parmesan in a separate container for 2-3 days. If already combined, store in the fridge for up to 1-2 days.
Re-heating instructions
Give the dressing a quick stir before using, as it may separate over time. To help make the salad taste as fresh as possible, add fresh ingredients like the radishes right before serving.
If the roasted Brussels sprouts and chickpeas have been stored separately, re-heat in the oven at 180°C for 15 minutes or until they become slightly crispy again.
Nutrition and dietary facts
Vegetarian, Gluten-free
(Per serving) Calories: 363kcal (16%), Protein: 16.9g (28%), Fat: 4.7g (6%), Saturated fat: 0.7g (5%), Carbohydrates: 51.2g (19%), Sugars: 8.9g (36%), Fibre: 15.6g (52%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.