Brussels sprout, roast pumpkin & fennel salad with a creamy dressing

brussels_sprout__roast_pumpkin___

 

Serves: 4

 

 

Ingredients

300g pumpkin cut into medium size cubes
fresh rosemary sprigs
1 tbsp coconut oil
himalayan salt and black pepper
1/2 cup double cream yoghurt
1/4 cup buttermilk
1 crushed garlic clove
fresh lemon juice
5g coriander, chopped
5g chives, chopped
300g brussels sprouts
2 tsp xylitol
50g toasted pecan nuts
2 fennel bulbs, finely sliced
100g bacon, cooked and chopped

Method

  1. Preheat the oven to 200°C. Place the pumpkin on a baking tray, dot with coconut oil and sprigs of rosemary, season well. Roast for 20-30 minutes or until golden and cooked through. Remove and set aside to cool.
  2. For the dressing: Place 1/4 cup buttermilk, 1/2 cup double cream yogurt, 1 clove garlic crush, 5g coriander chopped, 5g chives chopped, 2 tsp xylitol, squeeze of fresh lemon juice in a blender and blitz to combine, season.
  3. Place 300g brussels sprouts shredded, 2 fennel bulbs finely sliced, 50g pecan nuts toasted, 100g bacon cooked and chopped and himalayan salt and freshly ground pepper in a bowl with the pumpkin. Pour over the dressing and toss together.
  4. Place the salad in the fridge for 30 minutes to allow the flavours to develop.
  5. To serve: Serve at room temperature For more delicious recipes from this Volume, get your copy here!

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