10 purple Brussels sprouts, small
2 tbsp olive oil, divided
6 green Brussels sprouts, large
2 tbsp balsamic vinegar
1 tbsp honey
½ cup sunflower seeds
½ cup pepitas
¼ tsp cumin powder, powder
¼ tsp paprika
¼ tsp cinnamon
¼ tsp sugar
40 g micro salad
salt, to taste
3 tbsp olive oil
1 tbsp balsamic vinegar
Cut a bit off the stem off the purple Brussels sprouts. Gently remove the leaves individually. When you’re unable to remove the leaves easily, cut off a bit more of the stem to release the leaves. Do so until you have done as much as you can.
In a medium sized mixing bowl, gently coat the purple Brussels sprout leaves with 1 tbsp of olive oil and season with salt. Place the oiled leaves on a sheet pan in the oven at 180°C or 350°F for 3 mins. Remove and set aside to cool.
Cut the green Brussels sprouts into quarters. In a mixing bowl, add 1 tbsp of olive oil, 2 tbsp of balsamic vinegar and 1 tbsp of honey. Mix thoroughly. Place on a sheet pan and place in the oven at 180°C or 350°F for 5 mins. Remove and set aside to cool.
In a small mixing bowl, add sunflower seeds, pepitas, cumin powder, cinnamon, paprika and sugar and mix until well combined. Line a sheet pan with baking paper and spread the spiced seeds out evenly. Place in the oven at 180°C or 350°F for 10 mins. Remove and set aside to cool.
Mix 3 tbsp of olive oil with 1 tbsp of balsamic vinegar. Mix until well combined.
Spread ¾ of the micro salad evenly across the base of the serving platter.
Place ½ the purple and green Brussels sprouts on top followed by ¼ of the spiced seeds.
Drizzle half the dressing on top.
Place the rest of the micro salad on top, followed by the Brussels sprouts and seeds.
Drizzle the rest of the dressing over salad.
Recipe by The Devil Wears Salad