Charred Vegetable Salad


PREP TIME 5 minutes
COOK TIME 10 minutes


5 brussels sprouts, chopped
2 leeks, chopped
1 white onion, chopped
1 tbsp Pukara olive oil
25g Ashgrove butter
1 ½ lemons, juice
1 pinch Tasman sea salt
1 tsp honey
1 tsp chilli flakes
1 tsp parsley
1 tsp coriander
4 toasted almonds, crushed


Step 1
Place brussels sprouts, leeks and white onion into a hot oiled pan flat side down and char for approx 5 minutes before adding butter, lemon and a pinch of salt.

Step 2
Remove vegetables from pan and add lemon, honey, juices from cooked vegetables, chilli flakes, parsley, coriander and a pinch of salt into a jar and shake together well.

Step 3
Chop vegetables into bite size pieces and plate up with almonds and a drizzle of dressing on top.