Name: Grilled Brussels sprout salad with creamy dressing
Prep time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1/4 cup currants; 2 teaspoon raspberry vinegar; 1 red onion, peeled, cut into 8 wedges; 100 gram thinly sliced pancetta; 500 gram brussels sprouts, trimmed, halved; 2 tablespoon olive oil; 1/4 cup micro mint leaves; Creamy dressing; 1/4 cup pouring cream; 1/4 cup greek-style yoghurt; 1 small garlic clove, crushed; 1 teaspoon honey

Grilled Brussels sprout salad with creamy dressing

This grilled Brussels sprout salad is a vibrant idea for your Christmas table. With the goodness of sprouts and pancetta, as well as a creamy yoghurt dressing, it will taste just as good as it looks.

Serves 6

Prep

45M

Ingredients

1/4 cup currants

2 teaspoon raspberry vinegar

1 red onion, peeled, cut into 8 wedges

100 gram thinly sliced pancetta

500 gram brussels sprouts, trimmed, halved

2 tablespoon olive oil

1/4 cup micro mint leaves

Creamy dressing

1/4 cup pouring cream

1/4 cup greek-style yoghurt

1 small garlic clove, crushed

1 teaspoon honey

Method

1.Cook currants and vinegar in a small saucepan over medium heat for 3 minutes or until all vinegar is absorbed.

2.For the creamy dressing, whisk all the ingredients in a medium bowl until combined. Season to taste.

3.Cook onion wedges on a large, heated chargrill plate (or barbecue) over medium heat for 6 minutes each side or until softened. Transfer to a plate.

4.Cook pancetta on same chargrill plate for 3 minutes each side or until crisp. Drain on a paper towel. Place sprouts and oil in a large bowl, tossing until well coated. Season. Cook sprouts, cut-side down first, on grill plate for 3 minutes each side or until charred.

5.Place sprouts, onion, coarsely crumbled pancetta, currants and mint on a serving platter. Drizzle with dressing. Serve warm.

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