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2025-09-26
amanda.ducks
BRUSSELS & CAULI WALNUT PESTO SALAD 🍃 Recipe 5/7 of my ‘simple salads for spring’ series! Makes 3-4 serves Ingredients: Roast veg: 1 small head cauliflower 10 brussels sprouts 200g chickpeas from the can 2 tbsp olive oil Pinch of salt Pinch of pepper Walnut pesto: 1 cup firmly-packed basil leaves 2/3 cup raw walnuts 2 tbsp nutritional yeast 2 tsp garlic powder Juice of 1 large lemon 2 tbsp olive oil Salt and pepper, to taste To serve: 1/4 cup walnuts Large handful of spinach Small handful basil leaves Method: Preheat the oven to 190 degrees celsius, fan forced and line a large baking tray with baking paper Cut the cauliflower into florets, cut the brussels sprouts into halves (ensure the brussels are washed and clean). Drain and rinse the chickpeas and add to a large bowl with cauliflower florets, brussels sprouts, olive oil, salt and pepper. Toss well, then transfer to the baking tray. Place into the oven to bake for 25 minutes Add all walnut pesto ingredients to a food processor and blitz for 30 seconds-1 minute. The pesto should be lightly chunky, keep an eye on it as it will depend on your food processor Place a small frying pan over medium-high heat on the stove. Add the walnuts, with a touch of salt, and dry toast for 2 minutes To a large mixing bowl, add roasted cauliflower, brussels and chickpeas, as well as toasted walnuts, spinach and basil. Toss well, then transfer to a large plate or individual plates. Top with dollops of the walnut pesto, and enjoy! #plantbased #saladideas #salad
