Roasted Brussels sprouts and fennel salad – geroosterde spruitjes venkel salade (GF-DF-SF-V)

I read a recipe from Yotam Ottolenghi in the Guardian where he made roasted Brussels sprouts and made a beautiful salad with pomelo and star anise. Lately I saw him in a program in Israel about food bringing together the Palestinian and Jewish population, it was fascinating, especially when I compare it to the news we get here, always showing opposing parties whereas the people want peace and do a lot in there own communities on a small scale.

I love it when food brings people together. Eating together, cooking together, it’s all about sharing and trying new things, new opportunities.

I myself am going to try some new flavors very soon and discover new areas, new people and dive into a different culture, which itself consists of multiple cultures and habits. Yes, in 2 weeks time I’ll be walking in Mumbai at this very moment. I look forward to it very much, I can hardly wait. Especially now, when since yesterday the winter fell into our country and it looks like it’s gonna stay for some time. Brrr.

Today will be my last post for some time, because I have a lot to do these last 10 days. In the middle of march I will be back and you will meet me again here.

For my last post I share this beautiful salad, with wintery flavors and a summer feeling, although a salad is not my favorite winter food, this is a great side dish. I ate it with grilled mackerel and baked potatoes. We loved it, I hope you do too!

Roasted Brussels sprouts with fennel salad (2 pers)

300g Brussels sprouts, cleaned and halved when big
1 fennel bulb, cleaned and sliced
2 tbsp good olive oil, pepper and salt to season
1 big navel orange
1 small red onion
vinaigrette of orange juice, good olive oil, balsamic vinegar, pepper and salt
a handful of coriander leaves, cut coarsely

Pre heat the oven on 200 ˚C.
Blanch the Brussels sprouts and fennel for 2 minutes in boiling water, then drain and dry.
On a baking tray mix Brussels sprouts and fennel slices with the olive oil and freshly ground pepper and salt. Bake in the middle of the oven for about 20 minutes till the edges of the sprouts look a bit brownish and they are done. Mix a few times when baking.
Cool them a little and put them in a salad bowl. Cut off the orange and white peel of the orange and cut into nice parts. Use the juice for the vinaigrette. Slice the red onion very thin.
Assemble the salad and pour over the vinaigrette. Let it come together for at least half an hour. Garnish with the coriander.

Geroosterde spruitjes en venkel salade (2 pers)

300 g spruitjes, schoongemaakt en gehalveerd als ze groot zijn
1 knolvenkel, schoongemaakt en in schijven
2 el goede olijfolie, peper en zout
1 grote navelsinaasappel
1 kleine rode ui
vinaigrette van sinaasappelsap, goede olijfolie, balsamico azijn, peper en zout
een handvol verse korianderblaadjes, grof gehakt

Verwarm de oven voor op 200 ˚C.
Blancheer de spruitjes en venkel 2 minuten in kokend water, giet en droog af.
Meng de groentes op een bakplaat met de olijfolie, peper en zout en bak 20 minuten in de oven tot de spruitjes bruine randjes krijgen en gaar zijn. Schep af en toe door elkaar.

Laat even afkoelen en doe de groentes in een schaal. Snijd de oranje en witte schil van de sinaasappel en vang het sap op. Snijd de partjes er uit. Snijd de rode ui in dunne ringen en meng samen met de sinaasappelpartjes door de geroosterde groentes.
Maak een vinaigrette en giet deze over de salade. Laat zeker een half uur op smaak komen en garneer dan met de koriander.