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Maple Roasted Brussels Sprouts Grain Salad

55' Medium 12345

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
80g feta
Sea salt and freshly cracked black pepper

METHOD

STEP 1

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.

STEP 2

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.

STEP 3

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.
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