Roasted Brussels Sprout & Pumpkin Salad with JAZZ™ Apple and a Mint Yoghurt Drizzle
A wintery salad of caramelised Brussels sprouts and pumpkin wedges, with rocket, apple slices, almonds and a delicious mint yoghurt dressing.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 40 mins
300 g brussels sprouts, halved
salt and pepper
700 g pumpkin slices, with skin on
50 g almonds, chopped
50 g pumpkin seeds
50 g goat chevin
80 g wild rocket
2 JAZZ™ apples, sliced very thinly and fanned
3 Tbsp (45 ml) double cream yoghurt
1 garlic clove, finely chopped/microplaned
1 Tbsp (15 ml) fresh mint, chopped
zest and juice of 1 small lemon
salt and pepper
Preheat the oven to 210 ºC.
Half fill a medium sized pot with salted water and set it over high heat. Bring to a boil then add the Brussels sprouts. Bring to a boil and cook for 5 minutes. After 5 minutes, drain the water and pour the sprouts into a bowl. Drizzle with olive oil and season with salt and pepper.
Drizzle a large baking tray with olive oil and rub it all over to coat the whole tray. Arrange the sprouts face down on one side of the tray. Drizzle the pumpkin with olive oil and season with salt and pepper and arrange it on the other side of the tray. Roast in the oven for 25-30 minutes until the brussels sprouts are golden and the faces are caramelised. Remove the sprouts from the oven and turn the grill on and grill the pumpkin until the edges start to char. Remove pumpkin from the oven.
Add the almonds and pumpkin seeds to a dry frying pan over medium heat and fry until lightly toasted then set aside.
Thin the yoghurt out with milk until it forms a drizzle. Add the garlic, mint, zest and juice and season to taste.
Arrange the rocket on a platter, then top with charred pumpkin wedges and Brussels sprouts. Break the chevin into chunks and scatter around. aAdd the nuts and seeds followed by the fanned JAZZ™ apple slices. Season with salt and pepper, then drizzle with dressing and serve.