How To Make Brussel Sprout And Kale Salad

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  • SERVES: 2

If you’re not a fan of Brussel sprouts, you’ve been cooking them the wrong way! Before you turn your nose up, try this recipe and taste for yourself.

It makes a delicious side dish with just about anything, but we reckon a nice piece of grilled fish works a treat.

If you’re vegetarian simply leave the chorizo out and serve it as a main dish. Add a sprinkle of toasted walnuts or a sprinkling of feta for a little protein hit. Yum!

We’d love to hear your feedback. Let us know what you think in the comments below. Yeew!

Ingredients

  • 1 teaspoon coconut oil
  • 1 chilli, finley sliced
  • 2 garlic cloves, finley sliced
  • 1 chorizo sausage, finely chopped
  • 6 Brussel sprouts, finely sliced
  • 4 kale leaves, stalks removed, finely sliced
  • Salt and pepper, to season
  • juice of 1/2 lemon
  • 1 tablespoon apple cider vinegar

Instructions

  • Melt coconut oil in a saucepan over medium-high heat. Add chilli, garlic and chorizo. Cook for about 2- 3 minutes or until chorizo starts to colour and garlic and chilli soften.
  • Add sprouts and kale. Stir through chorizo and cook for about 5 minutes or until vegetables are wilted and tender. Seaon with salt and pepper.
  • Add lemon juice and apple cider vinegar. Cook for a further 30 seconds. Remove from heat.

Equipment:

  • 25cm pan with lid
  • Chopping board
  • Camp suitcase stove

*We were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice. 

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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