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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 minPara 4Nutri-Score B€€€
de @erinliveswhole3 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • broccoli (chopped into very small pieces)Frutas y verduras3 piezas
  • Brussels sprouts (shredded)Frutas y verduras570 g
  • olive oil (for the vegetables)Despensa30 ml
  • salt (for the vegetables)Especias5 g
  • Medjool dates (pitted, chopped into small pieces)Frutas y verduras8 piezas
  • salted almonds (chopped into small pieces)Frutos secos y semillas140 g
  • shrimp (raw, peeled, tail off)Pescado900 g
  • butterLácteos15 g
  • Calabrian chili paste (divided between shrimp and dressing)Despensa15 ml
  • salt (for the dressing)Especias5 g
  • olive oil (for the dressing)Despensa120 ml
  • lemon zestFrutas y verduras4 g
  • lemon juice (juice of one lemon)Frutas y verduras45 ml
  • honeyDespensa42 g
  • Pecorino Romano (freshly grated)Lácteos40 g

por ración

Nutrición

559kcal

Carbohidratos
30 g
Proteínas
27 g
Grasas
37 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Sartén
  • Bol
  • Varillas
  • Rallador

paso a paso

Preparación

  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.
    Paso 1

  2. Prepare the dates and almonds

    • While the vegetables bake, chop the pitted dates and the salted almonds into small pieces.
    • Set aside.
    Paso 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.
    Paso 3

  4. Make the dressing

    • Whisk together the olive oil, Calabrian chili paste, lemon zest, lemon juice, honey and salt.
    • Set aside.
    Paso 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.
    Paso 5
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