Fast Recipes

Brussels sprout salad

Fried and charred, Brussels sprouts take on a sweet, nutty flavour all their own.

By Jessica Brook
  • Serves 4
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Fried and charred, Brussels sprouts take on a sweet, nutty, vegetal flavour all their own. Toss them with walnuts and leaves, and you have a light meal, or a delicious vegetable side.


  • 60 ml (¼ cup) extra-virgin olive oil
  • 800 gm Brussels sprouts, halved and blanched in boiling water for 1 minute
  • 1 tbsp finely chopped chives
  • 2 golden shallots, finely chopped
  • 60 ml (¼ cup) red wine vinegar
  • 100 gm red-vein sorrel leaves
  • 25 gm (¼ cup) roasted walnuts, coarsely chopped
  • Finely grated parmesan, to serve


  • 1
    Heat 1 tbsp oil in a frying pan over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until tender and starting to char at the edges (6 minutes). Season to taste.
  • 2
    For the dressing, combine chives, shallots, vinegar and remaining oil in a small bowl. Season to taste.
  • 3
    Combine warm Brussels sprouts with sorrel and walnuts in a bowl. Spoon over dressing and serve with parmesan.