This recipe is a new dish tested and tasted by the GDT team last week. We think its delicious, let us know what you think.
Caesar salad with blacken Brussels sprouts, avocado and tamari almonds
Cook time: 25 minutes
couple or family
Preheat oven to 220 degrees Celsius.
Remove a tiny bit from the base of the Brussels sprouts then quarter. Toss with a little oil and salt and roast for 12 to 15 minutes, until very dark.
Pull the large leaves off the cos and cut them into large pieces, once you get to the smaller ones they can be left whole. Place in a bowl.
Slice the sundried tomatoes.
Cut the avocado in half and remove the stone. Scoop out the flesh and slice.
Place the almonds, tomatoes, and cooked Brussels sprouts in with the cos. Add some dressing and gently toss.
Serve with avocado slices on top, then drizzle with more dressing.