2 ½ cups brussels sprouts (250 g), cut into halves
1 tablespoon olive oil
1 tablespoon Za’atar spice mix
2 teaspoons balsamic vinegar
salt, to taste
For Garnish:
1 handful fresh parsley
2 teaspoons Za’atar
2 teaspoons balsamic vinegar
1 teaspoon red chili flakes
2 cloves garlic, cut into thin slivers
1 shallot, sliced thin
2 teaspoons caper
1 tablespoon olive oil
¾ cup bread croutons, toasted, dressed with extra virgin olive oil and a pinch of salt
Nutrition Info
Calories 694
Fat 25g
Carbs 76g
Fiber 13g
Sugar 14g
Protein 40g
How to Make It
1. Step
Roast the brussel sprouts and bell pepper with za’atar, salt, olive oil and balsamic vinegar at 400°F for 25-30 minutes or more, depending on how charred you like your veggies.
2. Step
Once the veggies are roasted, take a salad bowl and mix the sprouts, bell pepper and canned tuna together. Then, mix together dressing ingredients and, once combined, toss salad in this.
3. Step
Fry a few capers and slivers of small onions and garlic in olive oil and add this on top of the salad.
4. Step
Finish the salad with a final dash of balsamic vinegar, toasted bread croutons, a sprinkle of fresh parsley, za’atar spice mix and red chilli flakes.
