30 mins
Autumn, Winter

This salad boasts beautifully caramelized Brussels sprouts, complemented by the tangy sweetness of balsamic, the creaminess of goat’s cheese, and the crunch of toasted almonds and capers.

Recipe written by Luke Croston


1. Place the halved Brussels sprouts face down in a hot pan.

2. Cook them until they become dark and slightly charred.

3. Add some of the olive oil, season with salt, and toss the sprouts to coat.

4. Deglaze the pan with the balsamic vinegar and cook until the balsamic has evaporated.

5. Transfer the roasted Brussels sprouts to a serving bowl.

6. Garnish the salad with toasted almonds, capers, crumbled goat’s cheese, and season with additional olive oil, salt, and pepper.

7. Serve this delicious salad while it’s still warm.


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