Ingredients:
12 Brussel Sprouts
3 Tbsp. Sliced Baking Almonds
1 cup chopped Kale
1⁄4 cup shaved Parmesan
Cheese
2 cloves of Garlic, Crushed
Dressing:
2 Tbsp. White Wine Vinegar
2 Tbsp. Olive Oil
Salt & Pepper
Preheat your oven to 180o Celsius. Slice brussel sprouts in half
and place on a baking tray lined with baking paper. Sprinkle
sprouts with olive oil, salt and pepper, add garlic and cover with
almonds.
1.

Roast brussel sprouts in the oven for 20-30 minutes until
slightly brown. Prepare kale by chopping into small pieces,
washing and placing in a medium sized salad bowl.
2.

Prepare salad dressing by whisking together olive oil, white
wine vinegar, salt and pepper. Mix brussel sprouts, almonds,
kale and dressing together gently in the salad bowl.
3.

4.Sprinkle thin slices of Parmesan cheese over salad and serve.

Serves Two.