Open Fire Salads

Charred Brussel Sprouts Salad

Chef Craig Harding and Rob Rossi provide a super fun, quick and delicious recipe for a brussel sprouts salad that could also be a perfect side or starter for a dinner party.

Ingredients (Serves 4)

  • 2 x large handfuls of Brussels sprouts
  • Pomegranate
  • 2 x clementine oranges
  • Pine nuts
  • Kosher or Maldon salt
  • Fresh cracked pepper
  • Goat Feta

Instructions for Charred Brussel Sprouts Salad 

  • Cut the ends of the brussel sprouts off and slice in half. Reserve some brussel sprout leaves.
  • In a medium-high heat pan or on a plancha drizzle good olive oil. Carefully place the brussel sprouts cut side down. Season them with a pinch of salt. Ideally, kosher salt or Maldon salt. Cook for 2-3 minutes then flip and cook for another 2 minutes. You don’t want to overcook them.
  • Take one of the clementine oranges and slice it in half. Put the cut side down on the pan to caramelize for about 3 minutes.
    Peel the other orange and segment it into pieces.
  • In a bowl add the charred brussel sprouts and the reserved leaves. Squeeze in the charred clementine juice and give a gentle toss.
  • Take your pomegranate and slice the end off about half an inch and segment it into quarters. Scoop out the seeds and sprinkle over the sprouts with a small number of pine nuts.
  • Take a plate or platter, place the charred brussel sprouts on the bottom, and place the leaves on top. Place the segmented clementine oranges around the plate.
  • Scoop out the pomegranate seeds and sprinkle over the sprouts with a small number of pine nuts.
  • Season with a pinch of salt and pepper. Finish with a drizzle of olive oil.
  • Enjoy Rob and Craig’s Charred Brussel Sprouts Salad!

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