Brussel Sprout and Butterbean Salad With Anchovy Vinaigrette

Ingredients

1tbs Red Island extra virgin olive oil

1kg Brussel sprouts - halved

400g butterbeans - drained and washed

1 bunch parsley - washed and leaves picked

1 bunch mint - washed and leaves picked

3 shallots - peeled and finely sliced

1/2 cup toasted pepitas

1 green chilli - finely sliced

Anchovy Vinaigrette
10 anchovy fillets

2tsp dijon mustard

1 clove garlic - minced

50ml red wine vinegar

75ml Red Island extra virgin olive oil

Method

Pre heat your grill to high.

Place a large pan over a medium to high heat.

Add in the olive oil and then arrange the brussels sprouts halved side down around the pan. Season well with salt and pepper. Caramelise the brussels sprouts for around 3 minutes until hey get some good colour on the underside. Transfer the pan to under the grill. Colour the top side of the brussels sprouts until it’s nearly blockaded - Trust me.

While hot, transfer the sprouts into a large mixing bowl along with the rest of the ingredients with the salad. Dress the salad generously with the anchovy vinaigrette and season well with salt and pepper. Toss the salad making sure that everything is coated with the dressing.

Recipe by Andy Allen