If you're on the fence about Brussels sprouts, this easy and delicious salad recipe will turn you into a sprouts superfan.
For this Baked Brussels Sprout and Apple Salad, the sprouts are finely shaved or sliced, creating a slaw-like texture—almost like using shredded cabbage—and then softened through the baking process. We've used the purple Brussels sprouts that have been debuting in Wonky Boxes recently, but you can use the staple green Brussels too.
And the sprouts aren't the only thing to love about this weeknight-friendly side dish. The tangy, lemony flavour of the salad dressing pairs perfectly with the sweet apple slices, making this salad one that will brighten your taste buds.
Cool the kumara properly and the cubes hold their shape. The orange juice goes into the dressing, making a light but creamy dressing.
Cauliflower and chickpeas roast on separate trays so both crisp properly, then fold through turmeric couscous with almonds and herbs.
Rolled lamb shoulder, seared then roasted, sliced over a mint and basil gremolata with garlic, lemon and sumac. Under an hour.
One potato, two eggs, a hot pan — this crispy-edged omelette turns your fridge odds and ends into a proper meal in under 15 minutes.
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