Burnt Brussel Sprout Salad
Burnt Brussel sprout salad.
8 Brussels sprouts halved.
6 large kale leaves chopped.
1 red onion quartered and halved again.
2 cloves of garlic sliced.
1/2 a teaspoon of salt.
1/2 a chipotle mortia chopped.
Juice of 1/2 lemon.
Place sprouts cut side down in hot pan heated med-high. Let burn.
Once 3/4 of the cut face is burnt add onions, coconut oil and garlic. Stir and lower heat med-low and cook for 5 minutes.
Add kale, lemon juice, salt and chili. Stir, cover and cook for a further 5 minutes.
Take of heat add 3 tbsp for HDC Verde. Stir and serve.