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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 minPour 4Nutri-Score B€€€
par @erinliveswhole3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • broccoli (chopped into very small pieces)Fruits et légumes3 morceaux
  • Brussels sprouts (shredded)Fruits et légumes570 g
  • olive oil (for the vegetables)Épicerie30 ml
  • salt (for the vegetables)Épices5 g
  • Medjool dates (pitted, chopped into small pieces)Fruits et légumes8 morceaux
  • salted almonds (chopped into small pieces)Fruits à coque et graines140 g
  • shrimp (raw, peeled, tail off)Poissons900 g
  • butterProduits laitiers15 g
  • Calabrian chili paste (divided between shrimp and dressing)Épicerie15 ml
  • salt (for the dressing)Épices5 g
  • olive oil (for the dressing)Épicerie120 ml
  • lemon zestFruits et légumes4 g
  • lemon juice (juice of one lemon)Fruits et légumes45 ml
  • honeyÉpicerie42 g
  • Pecorino Romano (freshly grated)Produits laitiers40 g

par portion

Nutrition

559kcal

Glucides
30 g
Protéines
27 g
Lipides
37 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Poêle
  • Saladier
  • Fouet
  • Râpe

pas à pas

Préparation

  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.
    Étape 1

  2. Prepare the dates and almonds

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

  4. Make the dressing

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