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Brussels sprouts, brown rice and broccolini salad recipe
Brussels sprouts, brown rice and broccolini salad recipe
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Fiber-rich salad packed with delicious ingredients, perfect for a quick and satisfying weeknight dinner.
Ingredients:
  • 400g Brussels sprouts, halved
  • 1 large red onion, cut into wedges
  • 2 garlic cloves, unpeeled
  • 54.00 gm maple syrup
  • 165.00 ml plain low-fat Greek-style yoghurt
  • 20.00 ml chopped fresh dill
  • 450g packet 2 1/2 minute brown rice
  • 1 bunch broccolini, trimmed
  • 62.50 ml dried currants
  • 40.00 ml chopped fresh coriander leaves
  • 3 fresh figs, halved
  • 125.00 ml fresh coriander sprigs
  • 1 pomegranate, halved, seeds removed
  • 1 tbsp pistachio and thyme dukkah
  • Lemon zest to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a large baking tray with baking paper. Spread sprouts, onion, and garlic on the tray, then drizzle with maple syrup and oil. Season generously with salt and pepper. Roast for 30 minutes, rotating the vegetables halfway through cooking.
  • In a bowl, mix yoghurt, lemon juice, and dill together. Cover and refrigerate. In a large microwave-safe bowl, place rice and arrange broccolini on top. Cover with plastic wrap. Microwave on HIGH for 3 minutes until hot. Set broccolini aside. Stir in currants and chopped coriander to rice. Season with salt and pepper. Mix well.
  • Place rice mixture, broccolini, Brussels sprouts, onion, and figs on a serving platter. Squeeze garlic from skins, add to yogurt dressing, and mix well. Drizzle the dressing over the salad. Finish by garnishing with coriander sprigs, pomegranate seeds, and dukkah. Sprinkle on the lemon zest before serving. Enjoy!

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