Preparation: 10 minutes
Cooking: 15 minutes
Servings: 4 as a side
This lovely, simple salad packs a powerful nutrient-rich punch. Brussels sprouts bring a fresh clarity to the dish; their bright green colour and sweet, nutty flavour pair well with the subtle tones of the soft pale leek. Add the crisp saltiness of bacon and the necessary crunch of sliced almonds and you have a lovely salad, substantial enough for a light meal or perfect as a side with your favourite protein dish.
Brain Food Note
Brussels sprouts contain many nutrients, including vitamin C and B vitamins, to improve the mood (including reducing mood swings). I’ve added protein- and iron-rich bacon to further promote a balanced state, and almonds for zinc to help create a calm mind.
12 Brussels sprouts
1/2 leek
4 rashers of bacon
1/4 cup sliced almonds, toasted
juice of 1/2 lemon (optional)
freshly ground black pepper
sea salt
Preheat the oven to 180 degreesC.
Wash the Brussels sprouts, slice off the ends, and remove the outer leaves. Wash the leek and slice it into thin strips.
Place the rashers of bacon in a roasting pan and cook for 7–8 minutes, or until crispy and brown. Remove the bacon from the pan and add the Brussels sprouts to the bacon fat. Roast for 5 minutes. Remove from heat, add sliced leeks, and cook for an additional 2 minutes.
Remove the pan from the oven and add the bacon (cut into small squares) back to the pan. Squeeze over lemon juice, if desired. Season with freshly ground black pepper and sea salt.
Transfer to a serving dish and sprinkle the toasted sliced almonds over the top.
