This is my Spring Go To Salad using Winter Veg Brussel Sprouts. Not only is it incredibly yummy it hits all the notes with the charring on the pears making them sweeter, charring on the Brussel Sprouts and the addition of Rocket, and sharpness of Feta. And the ingredients are also incredibly good for you. Added to this there is a gorgeous green goddess sauce to drizzle over it which you can buy or make yourself.
Ingredients
Feeds 4
1/2 bag of Rocket
Large Handful of Brussel Sprouts washed and peeled and cut in half - about 20
2 medium sized pears cut in half lengthways and then cut into quarters
2 Avocado - diced
1 large cup of Quinoa
3 Spring Onions
1/2 Cucumber – sliced
50g of Feta Cheese
4 tablespoons of Olive Oil - 2 to fry the Brussels and Pears and 2 for the Quinoa
Shop bought Green Goddess Sauce
Slices of cooked Chicken strips or flakes of Salmon (Optional)
Add 2 tbsp of olive oil to a frying pan on a medium heat. Sauté the quartered pears and halved Sprouts until golden brown. Watch like a hawk as the Brussels will char very quickly. Remove quickly. the pears will need to be turned over as they are quartered and need to browned on both sides. When a golden brown colour, put aside.
Cook the Quinoa according the instructions on the packet which call for it to be added to water or stock and simmer for 20-30 minutes. I suggest Chicken or Vegetable Stock to add more flavour. Drain and add the diced Avocado and cut Spring Onions and cucumber. Add the tablespoons of olive oil and salt and pepper.
Now to assemble the salad. Start with the caramelised pear and add the generous handful of rocket around the pear on the plate.
Add spoonfuls of the Quinoa salad to the plate. Place the charred Brussel Sprouts around the other ingredients. Add the proteins - chicken or salmon should you wish to use, but the dish also works well without. You can reserve the salad and add toppings of protein for later meals or work lunches.
Spoon the shop bought Green Goddess Sauce over. Add the coarsely cut crumbly Feta over the ingredients.
Season with black pepper and serve.
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