Maple Roasted Brussels Sprouts Grain Salad
Serves 6-8 as a side
1 cup pearled spelt
250g brussels sprouts
60ml Bertolli Originale Extra Virgin Olive Oil
60ml maple syrup
2 tbsp white wine vinegar
3/4 cup very finely chopped coriander
3/4 cup very finely chopped curly parsley
1/3 cup very finely chopped mint
Juice of 1/2 lemon
1/4 red onion, very finely chopped
Sea salt and freshly cracked black pepper
Rinse the spelt, drain then add to a medium-sized saucepan. Add 4 cups of boiling water over a high heat, bring to the boil then reduce heat to low, cover and allow to simmer for 20 mins or until all liquid has absorbed and the grains are al-dente.
Meanwhile, preheat oven to 180ºC (160ºC fan). In a large bowl combine sprouts, olive oil, maple syrup and vinegar. Season, toss well to coat, then spread on a lined baking tray and roast for 20-25 mins until soft and caramelised.
Combine cooked spelt, herbs, lemon juice, and red onion. Mix well to combine then season generously with pepper. Serve with roasted maple brussels and feta crumbled over the top.