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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.

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