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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 minServes 4Nutri-Score B€€€
from @erinliveswhole3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • broccoli (chopped into very small pieces)Produce3 pieces
  • Brussels sprouts (shredded)Produce570 g
  • olive oil (for the vegetables)Pantry30 ml
  • salt (for the vegetables)Spices5 g
  • Medjool dates (pitted, chopped into small pieces)Produce8 pieces
  • salted almonds (chopped into small pieces)Nuts & seeds140 g
  • shrimp (raw, peeled, tail off)Fish900 g
  • butterDairy15 g
  • Calabrian chili paste (divided between shrimp and dressing)Pantry15 ml
  • salt (for the dressing)Spices5 g
  • olive oil (for the dressing)Pantry120 ml
  • lemon zestProduce4 g
  • lemon juice (juice of one lemon)Produce45 ml
  • honeyPantry42 g
  • Pecorino Romano (freshly grated)Dairy40 g

per serving

Nutrition

559kcal

Carbs
30 g
Proteins
27 g
Fat
37 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Mixing bowl
  • Whisk
  • Grater

step by step

Method

  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.
    Step 1

  2. Prepare the dates and almonds

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

  4. Make the dressing

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