Citrus Salad Recipe with Cauliflower and Brussels Sprouts

Angela Casley turns just a handful of ingredients into a salad full of flavour

Citrus salad with cauliflower and brussels sprouts. Picture / Babiche Martens.

Serves 4

1 Tbsp olive oil
2 cloves garlic, sliced
¼ cauliflower, sliced into shards
200g Brussels sprouts, quartered
420g tin chickpeas, drained
1 spring onion, sliced finely

Zest of ½ orange
Zest of ½ lemon
2 Tbsp olive oil
Salt and pepper, to taste

1. Heat the oil in a frying pan to a medium heat. Add the garlic and cauliflower, cooking for 3 or 4 minutes until the cauliflower is just starting to soften. Add the Brussels sprouts and toss through for another few minutes to cook and brown.

2. Add the chickpeas and spring onion, then season with salt and pepper.

3. To make the dressing, in a small bowl combine the orange, lemon, oil and season.

4. Place the warm salad into a serving bowl and toss through the dressing. Serve while warm or allow to cool.

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New Zealand Herald

New Zealand Herald

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