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The Kitchen

Roasted Brussels Sprouts and Biltong Salad With Citrus Vinaigrette

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If you’re a fan of crispy, golden roasted brussels sprouts, you’ll love this recipe which elevates these nutritional powerhouses to a new flavour high.  The recipe also contains broccoli – another beneficial cruciferous veg – as well as protein-rich lean biltong, so this salad is a real winner when it comes to taste and healthy goodness.  The orange vinaigrette also adds some fresh zing to the fabulous flavours and textures – and you can be sure that this impressive creation will become a firm favourite among your family and friends.

Serves 6-8 (as a side dish)

Ingredients

  • 400g brussels sprouts
  • 400g broccoli
  • 60g biltong, thinly sliced (best to use medium dry biltong to absorb all the flavours nicely)
  • Zest of one orange
  • 1 tablespoon toasted pepitas or sunflower seeds (to garnish)

Dressing

  • 8 tablespoons olive oil
  • 2 tablespoons sherry vinegar (can substitute with white wine vinegar or rice wine vinegar)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 shallot, finely chopped

Method

  • Preheat oven to 2000C
  • Prepare 200g of the brussels sprouts (half the packet) by cutting off the stems and slicing in half lengthwise.
  • Place these cut sprouts together with 200g of the broccoli (cut into florets) in a bowl and toss with a tablespoon of olive oil. Season with salt and pepper and place in a single layer on a baking sheet.
  • Roast in preheated oven for around 25 minutes, depending on how charred you like them.
  • In the meantime, prepare the remaining brussels sprouts by cutting off the stems and removing any old outer leaves. Then slice them in half and julienne them.  (You can either use a mandoline or a sharp knife to slice the sprouts thinly).
  • Chop the remaining broccoli into small pieces (remember to include the stems). These raw veggies will add a delicious fresh crunch to the salad and are a great foil for the crispy char on the roasted broccoli and sprouts.
  • To prepare the dressing, put all the ingredients in a sealable jar as well as half the orange zest and shake well to combine.
  • Once the sprouts and broccoli are roasted (they should be slightly charred and crispy on the outside and tender inside), add them to the raw veggies and toss the mixture in the vinaigrette.
  • Finally, add the thinly sliced biltong, toss gently to combine and place the mixture in a serving dish.
  • Sprinkle the remaining orange zest and toasted seeds on top and voila!

 

This is a salad for the ages – and the novel combination of roasted and fresh veg, meaty biltong, crunchy seeds and a zesty citrus dressing will have everyone oohing and aahing over its tantalisingly tasty and nutritious goodness.

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