Caesar salad with blacken Brussels sprouts, avocado and tamari almonds

Cook time: 25 minutes

couple or family

Ingredients

Ingredient
Couple
Family
Brussels sprouts
Couple
All
Family
All
Caesar dressing
Couple
1 pottle
Family
1 pottle
Sundried tomatoes
Couple
1 pottle
Family
1 pottle
Cos lettuce
Couple
1 head
Family
2 heads
Avocado
Couple
1
Family
2
Tamari almonds
Couple
1 packet
Family
1 packet

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.

Instructions

1

Preheat oven to 220 degrees Celsius.

2

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.

3

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.

4

Slice the sundried tomatoes.

Cut the avocado in half and remove the stone. Scoop out the flesh and slice.

5

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.



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