Fresh mozzarella, green tomatoes, and crispy brussels sprouts with mint, oregano, and a light vinaigrette! This recipe is from Donna Hay's book "The New Easy".


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Serves 4

You will need:
For the salad:
2 fresh mozzarellas, thickly sliced
3 green tomatoes, chopped
1 tablespoon small oregano leaves
1⁄4 cup+more shredded mint leaves
2 tablespoons finely chopped white onion
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon caster (superfine) sugar
sea salt and cracked black pepper, to taste

For the crispy brussels sprouts:
14 oz brussels sprouts, trimmed
3 tablespoons extra virgin olive oil
sea salt, to taste
  1. Preheat oven to 350°F.
  2. To make the crispy brussels sprouts, trim the stalk of the sprouts with a paring knife and separate the leaves.
  3. Place in a bowl with the oil and salt and toss to combine.
  4. Divide between 2 baking trays lined with non-stick baking paper and bake for 10–15 minutes or until golden and crisp.
  5. Divide the mozzarella between plates. Combine the tomatoes, oregano, mint, onion, vinegar, oil, sugar, salt, and pepper and spoon over the mozzarella.
  6. Top with the crispy brussels sprouts and extra mint leaves to serve.

TIP:

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Fresh mozzarella, green tomatoes, and crispy brussels sprouts with mint, oregano, and a light vinaigrette! This recipe is from Donna Hay's book
Photography by Styling by Paul Lowe | Photography by Alexandra Grablewski

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