How to make Brussel Sprout and Kale Salad

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

Method

1. 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.
2. 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.
3. Add lemon juice and apple cider vinegar. Cook for a further 30 seconds. Remove from heat.

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