Brussels Sprouts and Caramelised Onion Salad
Brussels sprouts never tasted so great. A Must try.
Servings: 4 people
Equipment
- steamer, large frypan, food processor
Ingredients
- 750 grams Brussels Sprouts trimmed and thinly sliced
- 15 grams Coconut oil Virgin organic
- 2 medium Onions - Red thinly sliced
- 125 grams Raw Almonds
- 15 ml Cold-pressed Olive oil Extra Virgin
- 5 grams Sea salt Celtic
- 5 grams Chilli flakes or to taste
- 1 medium Lemon finely grated zest
Instructions
- Steam the Brussels sprouts for 7 - 10 minutes or until tender.
- Meanwhile, melt the coconut oil in a large frypan over high heat and fry the onion for 5 - 10 minutes or until softened and golden.
- Blitz the almonds in a food processor so they are crushed but stop before they form a paste.
- Combine the sprouts and onion in a bowl and mix through the olive oil, slat, chille and lemon zest.
- Top with crusted almonds and serve
