Products Used
Green Isle Crispy Brussel Sprout Salad
Turn up the flavour with this Green Isle Crispy Brussels Sprout Salad—a festive and irresistible dish perfect for family meals or entertaining. These golden, crunchy Brussels sprouts are complemented by crispy bacon lardons, sweet dried cranberries, nutty roasted hazelnuts, and savoury parmesan. Toss it all together with a creamy tahini dressing for a balanced salad that’s as vibrant as it is delicious. Whether served as a side or a star dish, it’s bite-sized perfection with a gourmet twist!
- 20 minutes
- 4 people
Ingredients
1 pack Green Isle Crispy Brussels Sprouts (400g)
200g bacon lardons
75g dried cranberries
Parmesan cheese, grated to taste
Nibbed, roasted hazelnuts, to taste
For the Tahini Dressing:
2 tbsp tahini
1 tbsp water
Juice of ½ a lemon
1 tbsp extra virgin olive oil
1 tsp maple syrup
1 tsp sesame oil
1 clove garlic, grated
Pinch of sea salt
Method:
- To cook the Brussels Sprouts: Preheat air fryer to 200°C. Place 200g of the sprouts in the basket. Cook for 10 minutes or until crisp and golden, shake occasionally to ensure an even cook. If using an oven, pre-heat oven to 200°C/fan 180°C/ Gas mark 6 spread the sprouts on a baking tray and cook for 14-18 minutes until crisp and golden. Turn the sprouts halfway through cooking.
- In a skillet, cook the bacon lardons over medium heat until crispy. Remove and set aside.
- To prepare the dressing, in a small bowl, whisk together tahini, water, lemon juice, olive oil, maple syrup, sesame oil, grated garlic, and a pinch of sea salt until smooth. Adjust consistency with a bit more water if needed.
- In a large serving bowl or platter, layer the crispy Brussels sprouts, bacon lardons, dried cranberries, grated parmesan, and roasted hazelnuts.
- Drizzle the tahini dressing evenly over the salad and toss gently to combine.
- Serve immediately and enjoy this delicious, crunchy, and flavourful salad!
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