SALAD WITH BRUSSELS SPROUTS, ROASTED VEGETABLES AND CASHEW NUTS

Sometimes you feel like having light but filling lunch. Salad with roasted vegetables is perfect.
If you think that salads are not enough for you, then you have to try this recipe!




Ingredients (serves 2):
1/2 sweet potato
1 carrot
1/2 pepper (sliced)
100 g brussels sprouts
1 parsley root
salt and pepper
1 teaspoon chili pepper (optional)
3 tablespoons olive oil
2 tablespoons roasted cashew nuts
100 g favorite lettuce/lettuce mix
Sauce:
2 tablespoons olive oil
1/2 teaspoon of white wine vinegar
1/2 teaspoon of honey/sugar/agave syrup
salt and pepper
1/2 teaspoon Dijon mustard
orange juice (squeezed out of 1/2 orange)

Instructions:
Cut brussels sprouts in halves. Add to the boiling, salted water and cook for about 10 minutes. Drain in a colander and leave to cool.
Preheat the oven to 140 degrees C. Peel the parsley root into long strips using a vegetable peeler. Sprinkle with olive oil, a pinch of salt and black pepper. Bake the roots with the door of the oven slightly open for about 30 minutes.
In sauce pan, heat olive oil, add the brussels sprouts and fry for about 5 minutes, stirring continuously.  Add black pepper. Leve to cool.
Cut the carrot and potato into sticks. Sprinkle with 2 tablespoons of olive oil, add salt and pepper and/or chili pepper. Roast the vegetables in the oven preheated to 200 degrees C (using convention) for about 30 minutes.
Mix all the sauce’s ingredients. On a plate put the lettuce, roasted vegetables, brussels sprouts, pepper, cashew nuts and parsley chips. Pour with the sauce before serving.

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