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Roasted Broccoli & Brussels Sprouts Salad with Shrimp, Dates and Calabrian Chili Dressing
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Roasted Broccoli & Brussels Sprouts Salad with Shrimp, Dates and Calabrian Chili Dressing

45 Min.Für 4Nutri-Score B€€€
von @erinliveswhole3 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • broccoli (chopped into very small pieces)Obst & Gemüse3 Stücke
  • Brussels sprouts (shredded)Obst & Gemüse570 g
  • olive oil (for the vegetables)Vorräte30 ml
  • salt (for the vegetables)Gewürze5 g
  • Medjool dates (pitted, chopped into small pieces)Obst & Gemüse8 Stücke
  • salted almonds (chopped into small pieces)Nüsse & Samen140 g
  • shrimp (raw, peeled, tail off)Fisch900 g
  • butterMilchprodukte15 g
  • Calabrian chili paste (divided between shrimp and dressing)Vorräte15 ml
  • salt (for the dressing)Gewürze5 g
  • olive oil (for the dressing)Vorräte120 ml
  • lemon zestObst & Gemüse4 g
  • lemon juice (juice of one lemon)Obst & Gemüse45 ml
  • honeyVorräte42 g
  • Pecorino Romano (freshly grated)Milchprodukte40 g

pro Portion

Nährwerte

559kcal

Kohlenhydrate
30 g
Eiweiß
27 g
Fett
37 g
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was Sie verwenden

Utensilien

  • Backofen
  • Backblech
  • Bratpfanne
  • Rührschüssel
  • Schneebesen
  • Reibe

Schritt für Schritt

Zubereitung

  1. Roast the vegetables

    • Heat the oven to 220 °C.
    • Chop the broccoli into very small pieces and place on a parchment-lined baking tray with the shredded Brussels sprouts.
    • Drizzle with the olive oil, sprinkle with the salt, toss and bake, tossing halfway through.
    Schritt 1

  2. Prepare the dates and almonds

    • While the vegetables bake, chop the pitted dates and the salted almonds into small pieces.
    • Set aside.
    Schritt 2

  3. Cook the shrimp

    • Heat a pan over medium heat, add the butter and the Calabrian chili paste.
    • Add the shrimp and a pinch of salt, then cook two minutes per side.
    • Turn off the heat and set aside.
    Schritt 3

  4. Make the dressing

    • Whisk together the olive oil, Calabrian chili paste, lemon zest, lemon juice, honey and salt.
    • Set aside.
    Schritt 4

  5. Assemble the salad

    • Let the roasted vegetables cool, then place them in a bowl.
    • Add the shrimp, dates and almonds, and grate fresh Pecorino Romano on top.
    • Drizzle the dressing evenly over the salad and serve.
    Schritt 5
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