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.
Kale Mary 