Ingrédients
- 1 pouch of Merchant Gourmet Whole Chestnuts
- 350g Brussel sprouts
- 200g kale
- 1 pomegranate
- 3 tbsp vegan mayonnaise
- ½ tbsp white miso
- ½ tbsp wholegrain mustard
- ½ lemon
- ½ tsp maple syrup
- 1 tbsp olive oil
- Salt and pepper to taste
Méthode
- Preheat the oven to 190°C.
- Wash the sprouts and kale thoroughly, removing any large stems.
- Slice the sprouts and roughly chop the chestnuts. Place into a roasting tray with a healthy drizzle of olive oil, seasoning well with salt and pepper. Bake for 25 minutes until they’re golden and crispy.
- After 15 minutes, add the kale into the same tray as the sprouts and chestnuts so they all cook together and crisp up for the last 10 minutes.
- Meanwhile, make the dressing by mixing together the mayonnaise, white miso, mustard, juice of ½ a lemon and maple syrup to taste.
- Deseed the pomegranate.
- Once the sprouts, chestnuts & kale are cooked, remove from the oven and assemble the salad with a healthy drizzle of your dressing and a sprinkling of pomegranate seeds to finish it off. Tuck in!
