with Brussels Sprouts & Garlic Yoghurt
This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side.
Allergens
Utensils
Tags
Red onion
1
Baby spinach leaves
1 packet
Garlic
1
Greek-style yoghurt
1 packet
Salmon
280 g
Potato
1
Cauliflower
1
Mediterranean Spice Blend
1 sachet
Brussels Sprout
1
Olive oil
1 drizzle
Honey
0.5 tbs
Vinegar
1 drizzle
• Preheat oven to 220°C/200°C fan-forced. Cut potato into bitesized chunks. Cut cauliflower into small florets. Cut beetroot into small chunks. Cut red onion into thick wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.
• When veggies have 10 minutes remaining, place salmon on a second lined oven tray. Drizzle with olive oil, season with salt and pepper, and gently turn to coat. • Bake until salmon is just cooked through, 8-12 minutes.
• While salmon is baking, finely chop garlic. • In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season with salt and pepper. Microwave in 30 second bursts, until fragrant. • Add Greek-style yoghurt and stir to combine.
• Once veggies have slightly cooled, to tray, add baby spinach leaves, the honey and a drizzle of vinegar. Gently toss to combine. • Divide honey roast veggie toss between plates. Top with salmon and garlic yoghurt. Enjoy!
2250
kJ
Energy (kJ)
538
kcal
Calories
27.8
g
Fat
6.1
g
of which saturates
31.7
g
Carbohydrate
19.7
g
of which sugars
10.5
g
Dietary Fibre
40.3
g
Protein
0
mg
Cholesterol
702
mg
Sodium
with Brussels Sprouts & Garlic Yoghurt