- 150 grams of hazelnuts
- 200 grams of brussel sprouts
- 200 grams of lamb’s lettuce
- 100 grams of cherry tomatoes, halved
- 2 small tangerines
- 1 pickled onion
- 2 papadums
- Pickled onion: 4 tablespoons of vinegar and 3 tablespoons of sugar
- Dressing: 4 tablespoons of Neolea and juice of 1 lemon
- Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
- Add the brussel sprouts to one side of the baking sheet and the hazelnuts on the other side. Add some Neolea extra virgin olive oil and a good pinch of salt to the brussel sprouts. Mix this so it’s evenly distributed. Leave the hazelnuts as is.
- Put in the oven and roast the hazelnuts for 10 minutes, the brussel sprouts for 30 minutes.
- Let cool completely.
- To make the pickled onions, cut a red onion into half moon rings. In a bowl or measuring cup add the vinegar, sugar and some water and mix. Add the onions in and let this for at least half an hour.
- Now everything is ready to be combined. Add everything (including the dressing) to a large bowl or plate and break the papadums as a crunchy topping all over right before serving.
There are a few little things that can bring instant gratification. A good espresso and a tasty olive oil. Both can excel in their simplicity and the olive oil of Neolea does too. It’s lovely for cold and hot applications. My wife, who is Greek, approves too. It really is that good. My next order will be the 5 liter tin.