Ingredient 32 - Brussels Sprouts

Brussels sprouts are the quaint and often ridiculed vegetable that forms part of the cabbage family. They are leafy little green gems, resembling mini cabbages originating from the area that is now known as Belgium.

They are one of the healthiest vegetables, rich in Vitamin C and E, folate and iron. One of the biggest mistakes made when cooking with Brussels sprouts is that they are often overcooked; leaving a very bad tainted flavour.

Cooked to perfection Brussels sprouts should be tender with a slight bite, and bright green in colour. That way I will guarantee you will fall in love with them!

Warm Brussels Sprouts and Pink Lady Apple Salad

Serves 4 as side salad

20 Brussels sprouts

½ tsp minced garlic

2 tbsp olive oil

2 Pink Lady apples

½ lime

cold water

100g feta cheese

¼ cup pine nuts

3tbsp good quality Balsamic Vinegar

• Preheat oven to 180. Toast pine nuts for 4-5min on baking tray until golden; be wary you don’t overcook and burn them.
• Quarter the apples and then slice further into small chunks. Place the apple in a small bowl, sprinkle over the juice of ½ lemon and then cover generously with cold water. Place in the fridge for 20min.
• Trim the Brussels sprouts by chopping off the stalk end, then slicing them in half lengthways.
• Heat the garlic and olive oil in a frypan over medium-low heat. Add the Brussels sprouts and sauté gently for 10min. Add the apple and sauté for further 4min or until the sprouts are lovely and tender.
• To arrange place the salad ingredients on a large serving platter, stir through the basil, sprinkle with feta cheese and drizzle with balsamic vinegar. Serve immediately.