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

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

45 minVoor 4Nutri-Score B€€€
van @erinliveswhole3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • broccoli (chopped into very small pieces)Groente en fruit3 stukken
  • Brussels sprouts (shredded)Groente en fruit570 g
  • olive oil (for the vegetables)Voorraadkast30 ml
  • salt (for the vegetables)Kruiden en specerijen5 g
  • Medjool dates (pitted, chopped into small pieces)Groente en fruit8 stukken
  • salted almonds (chopped into small pieces)Noten en zaden140 g
  • shrimp (raw, peeled, tail off)Vis900 g
  • butterZuivel15 g
  • Calabrian chili paste (divided between shrimp and dressing)Voorraadkast15 ml
  • salt (for the dressing)Kruiden en specerijen5 g
  • olive oil (for the dressing)Voorraadkast120 ml
  • lemon zestGroente en fruit4 g
  • lemon juice (juice of one lemon)Groente en fruit45 ml
  • honeyVoorraadkast42 g
  • Pecorino Romano (freshly grated)Zuivel40 g

per portie

Voedingswaarden

559kcal

Koolhydraten
30 g
Eiwitten
27 g
Vetten
37 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Koekenpan
  • Mengkom
  • Garde
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 1

  2. Prepare the dates and almonds

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

  4. Make the dressing

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