An international aroma bomb: warm salad with roasted Brussels sprouts, cranberries and barley. WOW!
Is not this a wonderful salad odyssey? And who knows where else this salad is cooked and liked? I was definitely carried away by the result. For the first time, I roasted Brussels sprouts instead of boiling it, and the fruity-sour fresh cranberries had a premiere in my little galley. A creamy goat cheese with honey note and some maple syrup - WOW. To stay international:
And now this is your turn.
How To Satisfy 2 People:Boil 1 cup barley barley in triple the amount salted water and simmer for about 20 minutes on a low heat , Preheat the oven to 180 degrees.
In the meantime, brush 300g Brussels sprouts and halve the florets. Carefully mix in a bowl with 1 dash olive oil and 1 teaspoon salt . Heat a pan vigorously and place the Brussels sprouts in the pan with the cut surface facing downwards. Approximately Roast for 3 minutes until the cut surface is clearly browned. Put the Brussels sprouts in a casserole dish and bake in the oven for about 10 minutes. Wash 150g of fresh canberries , drain, add to the casserole dish and bake for another 5 minutes. Remove the mold from the oven and allow to cool briefly.
Drain the barley in a colander and add to the Brussels sprouts. Season lightly with salt & pepper and 1 shot of balsamic and mix carefully. 100g of creamy goat's cheese crumble over with roasted cedar nuts. Finally, drizzle and serve with 4 tablespoons of maple syrup (or to taste).
Tip: The original recipe uses regular barley, which has a relatively long cooking time of about 1 hour. Gerstengraupen you get in most organic supermarkets, are also very good taste and even after 20 minutes even. You can also cook twice the barley barley and bring it to the company with roasted vegetables and some pesto the next day.
For a nutty touch, I roasted cedar nuts. But pecans are also very good.
GourmetGuerilla - Warm salad with roasted Brussels sprouts, cranberries and barley