Autumn Salad

Even if you turn your nose up at Brussels sprouts, you may have a change of heart with this one. Combined with a spicy harissa (traditionally, a North African hot chilli pepper paste) dressing, this Citrusy Brussels Sprout Salad is pretty darn tasty.

Serves: 4
Time:  30 minutes


Green Harissa Dressing

  • 1 serrano chilli, seeds removed, chopped
  • 1 cup (packed) cilantro leaves with tender stems included
  • 1/2 cup olive oil
  • 1/2 teaspoon ground caraway
  • 1/2 teaspoon ground cumin
  • Salt, freshly ground pepper


  • 300g Brussels sprouts
  • 2 teaspoons olive oil
  • 3 small citrus fruits (such as navel, blood oranges, etc.)
  • 2 tablespoons Champagne vinegar
  • 1 teaspoon almond flakes
  • Salt
  • 1/2 cup plain full-fat Greek yoghurt



Green Harissa

Place chilli, coriander, oil, caraway and cumin into a blender and blend until smooth. Season with salt and pepper to taste.


Prepare the Brussels sprouts by halving lengthwise and picking off the outer leaves. Place outer leaves into a large bowl. Divide the Brussels sprouts in half and very thinly slice half of them. Heat oil in a medium-sized frying pan and over medium-high heat. Add remaining Brussels sprouts to pan and cook for about five minutes, until crispy and tender. Add to the rest of the Brussels sprouts.

Prepare your citrus by cutting off the ends, cutting away the peel and white pith. Cut two of the fruit in half lengthwise and thinly slice crosswise. Cut along the membranes of the last citrus fruit to get segments. Try working over a bowl to catch leftover juice. In a small bowl, combine one and a half tablespoons of the saved juice, vinegar and almond flakes. Whisk together and season with salt to taste. Discard remaining juice.

Add citrus and dressing to the bowl with the Brussels sprouts. Toss through.

To serve, spread yoghurt over a platter or individual plates. Place salad on top and drizzle with a bit of the harissa.

You will have dressing left over. You can use the extra to put on grilled meat or vegetables. Harissa can be made ahead. Keep harissa in the fridge for up to three days or freeze to use at a later date.

Related articles:
Oven-baked Brussels Sprouts
Asparagus and Citrus Salad
Pumpkin Salad

Leave a Reply

GIPHY App Key not set. Please check settings

Five reasons the NT is so much fun

Avoid this classic super error