Recipe of the Week
From the Kitchen of From the Kitchen of Leigh Cutler (Mahi, Jude, Kirra Olian’s Aunty)
Brussel Sprout, Leek and Pear Salad Ingredients
600g brussel sprouts, trimmed and halved lengthways
1 leek, sliced ½ cm rounds
2-3 firm bosc pears, quartered, trimmed and cored
Olive oil
Salt
Pepper
1 cup walnut halves
½ cup sugar
Seeds of ½ pomegranate or more to taste
Vegan or regular marinated feta, cubed
Balsamic to taste
Directions
Pre-heat Oven to 1800C
Salt and liberally pepper brussel sprouts, leek rounds and pears, toss in extra virgin olive oil.
Roast on a sheet pan for 25-30 minutes, turning once during cooking, until burnished/browned and leeks are just tender when pierced with a skewer.
Remove from oven and cool.
Meanwhile, prepare walnut brittle.
Line a sheet pan with foil and lightly grease. Set aside
In a small saucepan over medium heat, melt sugar and water then simmer until caramelised and golden in colour.
Remove from heat and quickly add in walnut halves and mix carefully.
Spread mixture out onto prepared sheet and leave to cool.
Break brittle into pieces and set aside.
Toss brussel sprouts/pear mixture with walnuts and balsamic.
Taste and adjust for salt and pepper.
Garnish with pomegranate and feta
You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com