The Most Addicting Salad Ever

I’ll admit. I make fun of salads. All the time. I don't venture into salad land that often but if I do, this is one of my favourite ones to make. Inspired my bud bud Sammy, it’s an essential winter/early spring dish but also one that’s amazing after you have been partying too much and maybe need to detox from the wine intake. It calls for all the brassicas (immune boosting), and it’s a bowl of heaven. Eat it while watching your favourite Dame Judy Dench movie and I promise you’ll feel like life is complete.

SERVES: 4

COOKS IN: 45ish min

INGREDIENTS

• 1 bag of brussels sprouts - washed and halved

• 1 Cauliflower head - washed and cut into little bite-sized chunks

• 1 cabbage - washed and sliced into slivers

• 1 bunch kale - washed, de-stemmed and cut into bite-size strips

• Spice mix - pinch of coriander, turmeric, cumin, and dried chilli peppers

• Pile of parmesan - grated

• Handful of capers

• 1 tsp of mayo

• 1 tsp of sliced up kimchi (optional)

• Salad dressing - lemon juice, 1 diced garlic clove, salt, pepper and olive oil

INSTRUCTIONS

1. Preheat your oven to 375 degrees

2. Wash/dry/chop the Brussel sprouts and cauliflower (bite-size pieces) and toss in olive oil, pepper, and spice mix.

3. Assemble on a baking sheet and put it in the oven. I like to separate the cauliflower and Brussel sprouts onto two baking sheets, giving them ample space between themselves to roast and not steam. Don’t crowd that stuff. Let it breathe and roast. You want a crispy outside and tender inside.

4. Wash/dry/chop kale and then roast in olive oil until crispy. Salt once it’s done. If your oven capacity is limited just roast the veg in batches, it'll still taste good.

5. Cut cabbage in bite-size pieces, toss in mayo, add in a bit of sliced up kimchi

6. Once all veg is roasted to your liking assemble your bowl. Brussels on the bottom, then cauliflower, then cabbage, then kale, then parmesan, capers and lemon garlic pepper dressing. Stuff in the mouth.