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Method
Make it happen
- 01
Heat the oven to 200°C fan if roasting, or prepare a hot frying pan or steamer as needed; wash the salad vegetables and prepare all toppings.
- 02
Roast halved sprouts and apple wedges with 1 tbsp oil at 200°C fan for 25 minutes until golden.
- 03
Toast hazelnuts in a dry pan for 3 minutes, then whisk remaining oil with vinegar, mustard and maple syrup.
- 04
Toss warm sprouts and apple with spinach and dressing, then sprinkle hazelnuts.
- 05
Serve the salad warm while the vegetables still have texture, dividing the vegetables and toppings equally between four plates.