RECIPE | Roasted Brussel sprout, baby onion and corn salad

Serves: 4-6

Ingredients:

500g Brussel sprouts, trim ends and halve

8-10 baby onions, leaving skins on

1-2 cobs of corn, strip the kernels from the cob

Olive oil

Salt and freshly ground black pepper

A large handful of baby spinach (or other green leaves)

Dressing:

1 clove of garlic, crushed

60ml (4 tbsp) olive oil

45ml (3 tbsp) fresh lemon juice

15ml (1 tbsp) runny honey

Salt and freshly ground black pepper

Roasted seeds, optional

Method:

1. Preheat the oven to 180°C.
2. In a mixing bowl combine the sprouts, onions and corn kernels. Pour over 30ml (2 tbsp) olive oil and toss to coat well. Season generously.
3. Spread out onto a baking tray and roast for 20-30 minutes until vegetables are a little charred and cooked through. Remove and cool.
4. On a serving platter spread a bed of spinach leaves.
5. Halve the onions if too big and remove the skin if desired.
6. Spread the veggies over the spinach leaves.
7. For the dressing combine all the ingredients in a screw-top jar and shake well. Pour over salad just before serving and sprinkle over some roasted seeds if desired.