Silverbeet, Brussels Sprouts and Mandarin Salad

Name: Silverbeet, Brussels Sprouts and Mandarin Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 120 grams silverbeet leaves, shredded; 200 grams brussels sprouts, quertered; 2 cloves garlic, chopped; 1/2 red onion, sliced; 1 cup Italian parsley; 1 cup mandarin segments; 1/4 cup hazelnuts, chopped; 1 tablespoons miso paste; 2 teaspoons grated ginger; 2 tablespoons white vinegar; 1 teaspoons salt reduced soy sauce; 2 teaspoons runny honey; 1/4 cup flavourless oil; 2 tablespoons olive oil

This satisfying salad makes the most of cooler weather vegetables like Brussels sprouts and silverbeet, plus packs a tangy citrus hit! Serve as a side at dinner, or you'll love it for lunch too.

Photo of Silverbeet, Brussels Sprouts and Mandarin Salad

Method

Step 1 of 6
Preheat oven to 200°C
Step 2 of 6
Place the silverbeet onto a large baking tray, drizzle with 1 tablespoon olive oil and rub through. Place into the oven for 15 minutes until wilted.
Step 3 of 6
Onto another tray place the Brussels sprouts, garlic and onion. Toss through the remaining olive oil and bake for 20 minutes until crispy.
Step 4 of 6
Remove and add to the silver beet.
Step 5 of 6
To make the dressing shake or blend together the miso, vinegar, soy, honey, ginger and flavourless oil. Toss through the vegetables while warm.
Step 6 of 6
Serve onto a platter and sprinkle through the parsley and mandarin segments. Top with hazelnuts (if using)

Ingredients

120 grams silverbeet leaves, shredded
200 grams brussels sprouts, quertered
2 cloves garlic, chopped
1/2 red onion, sliced
1 cup Italian parsley
1 cup mandarin segments
1/4 cup hazelnuts, chopped
1 tablespoons miso paste
2 teaspoons grated ginger
2 tablespoons white vinegar
1 teaspoons salt reduced soy sauce
2 teaspoons runny honey
1/4 cup flavourless oil
2 tablespoons olive oil

120 grams silverbeet leaves, shredded
200 grams brussels sprouts, quertered
2 cloves garlic, chopped
1/2 red onion, sliced
1 cup Italian parsley
1 cup mandarin segments
1/4 cup hazelnuts, chopped
1 tablespoons miso paste
2 teaspoons grated ginger
2 tablespoons white vinegar
1 teaspoons salt reduced soy sauce
2 teaspoons runny honey
1/4 cup flavourless oil
2 tablespoons olive oil

Method

Step 1 of 6
Preheat oven to 200°C
Step 2 of 6
Place the silverbeet onto a large baking tray, drizzle with 1 tablespoon olive oil and rub through. Place into the oven for 15 minutes until wilted.
Step 3 of 6
Onto another tray place the Brussels sprouts, garlic and onion. Toss through the remaining olive oil and bake for 20 minutes until crispy.
Step 4 of 6
Remove and add to the silver beet.
Step 5 of 6
To make the dressing shake or blend together the miso, vinegar, soy, honey, ginger and flavourless oil. Toss through the vegetables while warm.
Step 6 of 6
Serve onto a platter and sprinkle through the parsley and mandarin segments. Top with hazelnuts (if using)

Nutrition per serving

1216 Kilojoules

Protein4 grams

Fat24 grams

Carbs12 grams

Sugars12 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 6
Preheat oven to 200°C
Step 2 of 6
Place the silverbeet onto a large baking tray, drizzle with 1 tablespoon olive oil and rub through. Place into the oven for 15 minutes until wilted.
Step 3 of 6
Onto another tray place the Brussels sprouts, garlic and onion. Toss through the remaining olive oil and bake for 20 minutes until crispy.
Step 4 of 6
Remove and add to the silver beet.
Step 5 of 6
To make the dressing shake or blend together the miso, vinegar, soy, honey, ginger and flavourless oil. Toss through the vegetables while warm.
Step 6 of 6
Serve onto a platter and sprinkle through the parsley and mandarin segments. Top with hazelnuts (if using)

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