Warm brussels sprout, broccoli and grape salad

This warm salad is inspired by a side dish I ate at a restaurant while on holiday in New York. After all these years, I still think of it – and when I can go back to enjoy it again. Sure, this warm salad does a great job at reliving the memory, but it’s not the same as the OG.

Warm brussels sprout, broccoli and grape salad
Serves 4-6 as a side

200g brussels sprouts, halved
200g broccoli, roughly cut into pieces as large as brussels sprouts
1 tbsp extra virgin olive oil
Salt and pepper
1 tsp rice wine vinegar
1 c red grapes
1/4 c pistachio nuts, shelled
1/4 c pumpkin seeds, lightly toasted
2 tbsp sultanas, blended with 1-2 tbsp water to make a paste
Zest of 1 lemon
Small handful fresh mint, roughly cut

Toss brussels and broccoli with olive oil and salt and pepper.

Air fry on an even layer for 5 minutes at 200 degrees C. Shake the contents of the tray and air fry for a further 3-5 minutes until browned well. You might have to air fry in two batches depending on the size of your airfryer.

Transfer brussels and broccoli to a large mixing bowl. Add rice wine vinegar and toss to evenly combine.

Add grapes, nuts and seeds. Then mix through sultana paste.

Garnish with mint leaves and lemon zest.

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