Roasted Brussel and Vegetable Salad

Ingredients

• 12-15 brussels sprouts
• 1 medium yellow capsicum, diced
• 1 medium red capsicum, diced
• 1 tablespoon chopped garlic 
• 1½ tablespoons + ½ cup balsamic vinegar 
• 6 tablespoons olive oil
• Salt to taste
• Crushed black peppercorns to taste
• 2 teaspoons castor sugar (caster sugar)
• 4-5 walnuts
• 4-5 iceberg lettuce leaves

Method

1. Preheat oven to200°C.
2. Make slits on the Brussels sprout and place in a bowl. Add red capsicum, yellow capsicum, garlic, 1½ tablespoons Balsamic vinegar, 2 tablespoons olive oil, salt, crushed peppercorns and 1 teaspoon castor sugar and toss well.
3. Spread the vegetables on a baking tray, place the tray in the preheated oven and roast for 8-10 minutes.
4. Put walnuts in a non-stick pan and toast them for a minute. Remove from heat.
5. To make dressing, heat ½ cup Balsamic vinegar in another non-stick pan and let it reduce. Remove from heat and transfer into a bowl. Add salt, crushed peppercorns, remaining castor sugar and remaining olive oil and mix well.
6. Transfer roasted sprout and vegetables into a bowl. Add torn lettuce leaves and pour the dressing. Toss well.
7. Put the salad into a serving bowl. Roughly chop toasted walnuts and add. Serve immediately.