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Roasted Sprout and Kale Salad

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Also with chicory and Jerusalem artichokes, a great opportunity to enjoy some lesser used veg. Thanks to the Guardian.


Ingredients

400g sprouts, trimmed and halved
olive oil
1 tsp maple syrup
100g kale, stemmed and chopped
300g jerusalem artichokes, peeled and thinly sliced
1 tbsp lemon juice
100g button mushrooms, sliced
2 heads chicory, separated into leaves
1 tbsp parsley, roughly chopped
Handful mixed toasted seeds
Salt and pepper

Procedure

Preheat the oven to 160C. Toss sprouts in 1 tbsp oil and maple syrup. Season and roast ~15min. Stir, place kale on top, roast ~5min. Set aside.

Toss artichokes in lemon juice. Add mushrooms, chicory, 2 tbsp olive oil and seasoning and toss again. Arrange half on a plate, top with roasted veg, then sprinkle on the other half.

Drizzle with olive oil, parsley and seeds and enjoy. Serves 6.


 

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