- 12 Brussel Sprouts
- 3 Tbsp. Sliced Baking Almonds
- 1 cup chopped Kale
- ¼ cup shaved Parmesan Cheese
- 2 cloves of Garlic, Crushed
- 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.
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.
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.
Sprinkle thin slices of Parmesan cheese over salad and serve.