Brussel Sprout Slaw with Corn, Mint, Toasted Almonds, Cranberries and Baked Almond Feta with a Simple Honey Mustard Dressing
Ingredients
- brussel sprout slaw
- 300 g brussel sprouts shredded
- 2/3 cup cranberries
- 1 cup mint finely sliced
- 2/3 cup toasted almonds
- 1 cup baked almond feta (see recipe below), crumbled
- 1/2 cup (or more to taste) dressing (see recipe below)
- 6 broccoli florets (blanched and tips of the heads finely grated)
- honey mustard miso dressing
- 1 tablespoon white miso @clearspringafrica
- 1 tablespoon dijon mustard @good.life.organic
- 1 tablespoon runny honey
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil @crede_natural_oils
- sea salt, to taste
- baked almond feta
- 11/2 cups blanched almonds
- 1/4 cup fresh lemon juice
- 1/2 cup water
- 3 tbsp olive oil
- 2 cloves garlic, roughly chopped
- 1 tsp salt
Preparation
Brussel Sprout Slaw
Place all the ingredients in a bowl with the dressing and toss to combine
Baked almond feta
Soak the nuts overnight in a bowl of water to cover
Drain the nuts and place in the blender with the remaining ingredients and blend until smooth
Place mixture in cheesecloth, close up and place in a strainer over a bowl. Refrigerate overnight
Before baking, drain off any liquid and turn mixture into a line baking dish
Bake at 180 deg C for 40 minutes or until the cheese is beginning to crack on top and turn golden