ROASTED BRUSSELS SPROUTS SALAD
Vegan, Vegetarian, Vegan, Paleo, Gluten Free
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
Allan and I have been sharing a dream for a long time: Having our own little farm. Somewhere really far away, off grid, back to the roots and all. We were talking about this nine years ago when we met and we are still bloody talking about it!!!
So, for my 38th birthday he gave me a round trip ticket to go to New Zealand and see if this would be our future.
We left late October and just came back last week. I loved it. What a picturesque country with so much green and the flowers are just insane.
Even the cities smell of wildflowers and rainforest! The Maori culture is present everywhere and the care taking and maintenance of the country is serious business. 'As man disappears from sight, the land remains'.
This philosophy is also present in the food industry, or lets call it, the food culture. Organic produce is everywhere and the veggies are of dark, rich colours and full of flavour.
I spent hours at Commonsense Organics and despite living in a little camper van we had the simplest, most amazing lunches and dinners.
We are back home now and whilst a bit unsure of our next steps (shall we just sell up and start fresh or hang out here a little longer) I'm back in my kitchen with all my lovely things and back to making yummy salads.
This warm vegetable salad is one of the many recipes I made over the winter months in Australia and it's become our favourite.
170 g (1 cup) cooked quinoa
300 g (2 1/2 cups) cauliflower
8 Brussels sprouts (purple/green)
2 tbsp olive oil
salt and pepper to taste
50 g (1 cup) fresh bean sprouts
1 handful coriander
3 tbsp pesto
Soak quinoa in water overnight. Discard water, wash throroughly and cook for 20 minutes. Set aside and let cool.
Preheat oven to 200 C.
Wash and cut the cauliflower florets and Brussels sprouts into equally sized pieces. Spread out evenly on a tray lined with parchment paper and drizzle with olive oil. Sprinkle with salt and pepper and roast on both sides until golden.
Meanwhile wash the bean sprouts, cut the coriander and slice the Bocconcini.
Once your veggies are roasted place them into a large bowl and add quinoa, then toss with sprouts, coriander and Bocconcini.
Drizzle pesto on top and serve warm with fresh bread.
It's both fresh and zesty but also hearty and rich with the roasted veggies. My grower at the farmers markets had purple Brussels sprouts all winter and they just add such beautiful colour to the dishes. Add some Bocconcini or a vegan cheese and you have yourself a really special meal.