Warm Brussels, Eggplant and Sprout Salad
Warm Brussels, eggplant, and sprout salad with buckwheat and homemade dressing—GF, DF, SF, V. Perfect for cooler days!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at brownpapernutrition.com.
Cooking tools:
- Microplane
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Fork
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 large eggplant (600g), cut into cubes
- 1/4 cup olive oil
- 350g Brussel sprouts, halved
- 1 cup (220g) Buckwheat
- 1/2 cup (130g) Chickpea sprouts
- 1/2 cup (130g) Mung Bean sprouts
- 3/4 cup Coriander (½ bunch stalks and leaves)
- 3-4 spring onions, sliced white part only
- 100g baby spinach
- 1 tbsp tamari
- 1 tbsp sesame oil
- ½ tbsp maple syrup
- ½ tbsp apple cider vinegar
- 2 teaspoons finely grated ginger
- Sea salt
- black pepper
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