Warm sprout and spinach salad

Warm sprout and spinach salad recipe

5 ratings

Jamie Oliver says, "There's a lot of love for interesting salads these days, which makes me very happy. This recipe makes the most of those misunderstood seasonal brassicas – Brussels sprouts – by shredding them, then lightly frying with a little bacon, before tossing with oranges, hazelnuts and crunchy wholemeal croutons. It's a world away from the boiled cabbage treatment your nan used to give 'em, and ensures they stay nutty and delicious. What's not to love?" See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 310 calories / serving
  • Healthy

Ingredients

  • 30g blanched hazelnuts
  • 2 oranges
  • 300g Brussels sprouts
  • olive oil
  • 4 rashers of higher-welfare smoked streaky bacon
  • 150g quality wholemeal seeded bread
  • good-quality thick balsamic vinegar
  • 130g baby leaf spinach
  • extra virgin olive oil

Each serving contains

  • Energy

    1295kj
    310kcal
    16%
  • Fat

    16g 22%
  • Saturates

    2g 12%
  • Sugars

    16g 17%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 31g Protein 11g Fibre 3.8g

Method

JO Xmas 155x255
  1. Toast the hazelnuts in a large non-stick frying pan over a medium heat until golden, then roughly bash in a pestle and mortar. Set aside.
  2. Finely zest 1 orange and set it aside for later. Top and tail both oranges, cut away the peel, then finely slice into rounds (removing any pips), reserving any juice.
  3. Wash and trim the Brussels sprouts, discard any tatty outer leaves, then finely slice with good knife skills or in a food processor.
  4. Place a large frying pan over a medium heat with 1 tbsp of oil. Roughly chop the bacon, add to the pan and fry for 2 mins, or until golden and crispy.
  5. Roughly chop the bread into 2cm chunks, toss with the bacon and fry for a further 10 mins, or until golden, tossing regularly.
  6. Add your sprouts with 1 tbsp of balsamic vinegar and toss for 2 mins until combined and warmed through.
  7. Tip onto a serving platter, scatter over the spinach leaves, oranges and any reserved juice, then toss together. Sprinkle over the orange zest and hazelnuts, finish with a drizzle of balsamic and extra virgin olive oil, and tuck right in.

Jamie's tip: "Make your own croutons with wholemeal seeded bread."

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