Caprese Salad with Basil-Garlic Olive Oil

Caprese Salad with Basil-Garlic Olive Oil

Ingredients

  • 400g/14oz Brussels sprouts, cut in half

  • 2 tbsp Desert Gold olive oil

  • 50g/1¾oz butter, at room temperature

  • 3 garlic cloves, crushed to a paste with a little salt

  • ½ nutmeg, freshly grated

  • 40g/1½oz Parmesan, finely grated

  • 10g/⅓oz finely chopped parsley

  • 1 tbsp fresh lemon juice

  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 220C/200C.

  2. In a large mixing bowl, season the sprouts and toss with the olive oil.

  3. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top.

  4. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp.

  5. Sprinkle over the parsley and lemon juice, stir well and serve straight away.