Brussels Sprouts Salad

Preparation: 15 minutes, Cooking: 15 minutes, Total: 30 minutes

Serves 4

Ingredients

• 300g brussels sprouts, trimmed, dry outer leaves removed, halved
• 2 medium carrots, peeled, thinly sliced
• 4 baby marrows, thickly sliced
• 1 red pepper, diced
• 2 Tbs olive oil
• 1 large avocado, peeled, cubed
• 100g blueberries

Dressing

• 60ml coconut milk
• 1-2 Tbs hot water
• Juice of ½ a lemon
• 100g toasted cashew nuts, roughly chopped
• Salt and pepper to taste

Directions

1. In a large non-stick frying pan over high heat, place the brussels sprouts and dry fry to char slightly on all sides, about 4 minutes. Add the carrots, baby marrows and pepper and continue to dry fry for another 5 minutes.
2. Add the olive oil and stir or toss to coat all the vegetables. Season with salt and pepper.
3. Remove from heat and place on a serving platter.
4. Scatter the cubed avocado over.
5. Mix the coconut milk, hot water and lemon juice to make a loose emulsion, and drizzle over the salad.
6. Scatter the blueberries over the salad, sprinkle the toasted cashew nuts over and serve.