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SHREDDED SPROUT & CHARRED LEMON SALAD

Shredded Sprout & Charred Lemon Salad for a Zesty Lunch

A vibrant Shredded Sprout & Charred Lemon Salad packed with fresh ingredients and zesty flavors, perfect for a revitalizing lunch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 650 g Brussels sprouts trimmed & thinly sliced
  • 400 g Chickpeas canned, drained & rinsed
  • 25 g Panko breadcrumbs
  • 15 g Pine nuts
  • Salt & freshly ground black pepper to taste
  • Extra-virgin olive oil for roasting and dressing
For the Dressing
  • 1 Unwaxed lemon sliced
  • 1 tbsp Maple syrup or honey
  • 1 clove Garlic minced
  • 1 tsp Wholegrain mustard
For Serving
  • Fresh herbs (optional) to taste

Equipment

  • Baking Tray
  • mixing bowl
  • Frying pan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 200°C (fan-assisted) or 425°F.
  2. Mix the sliced Brussels sprouts with olive oil and salt, then spread on a baking tray and roast for 20-25 minutes.
  3. Pat the drained chickpeas dry, toss with olive oil, salt, and pepper, and roast for 20-25 minutes until golden.
  4. In a frying pan, add olive oil and char the lemon slices for 2-3 minutes on each side.
  5. Mix charred lemon, maple syrup, minced garlic, mustard, and season with salt and pepper in a bowl. Slowly whisk in olive oil.
  6. Toast panko breadcrumbs and pine nuts together in a pan over medium heat for 2-3 minutes until golden.
  7. Combine roasted Brussels sprouts with half of the chickpeas and pour the dressing over, then toss gently.
  8. Top with remaining chickpeas and sprinkle toasted breadcrumbs and pine nuts before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 30gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 20IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep dressing separate until ready to serve for optimal crispness.

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