Jesinta Campbell's game-changing roasted Brussels sprout salad

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Ingredients

10–12 medium Brussels sprouts, halved
3 cloves garlic
2 tablespoons olive oil
½ bunch kale
juice of 1 lemon
extra olive oil, for dressing
1 cup toasted walnuts, roughly chopped
salt and pepper

Method

Preheat the oven to 180°C.

Peel and finely grate or chop the garlic cloves.

In a small bowl, toss together the sprouts, garlic and 2 tablespoons olive oil.

Scatter the sprouts over the base of a roasting tin. Bake for 10–15 minutes or until the sprouts are nicely browned on top.

Roughly chop the kale and dress in the lemon juice and a dash of olive oil. Mix the roasted sprouts with the kale and serve in a bowl scattered with the chopped walnuts. Season with salt and pepper to taste.

Recipe from 'Live A Beautiful Life' by Jesinta Campbell (Hachette, $35)

Notes