Simple salads are great for showcasing a few star ingredients. This salad shows off the strong taste of the Brussels sprouts and crunchy texture of the walnuts complemented by the wonderful acidity of the balsamic vinegar.
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 packet wholemeal penne pasta
- 1 cup vegetable stock
- 1 tbsp raw sugar
- ΒΌ cup balsamic vinegar
- 4 handfuls Brussels sprouts, halved
- 4 carrots, cut into matchstick-sized pieces
- 1 tbsp marjoram, roughly chopped
- Handful walnuts, roughly chopped
Method
- Cook pasta until al dente.
- In jug, place vegetable stock, sugar and balsamic vinegar.
- Heat non-stick frying pan over high heat and place Brussels sprouts, cut side down. Cook for a couple of mins until soft and charred on one side. Add stock and vinegar mixture.
- Add carrots, then cook vegetables until liquid has reduced to a glaze. When liquid has evaporated, add cooked penne and marjoram leaves and stir.
- Garnish with walnuts. Serve as warm or cold salad.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
