Step 1

Cut a bit off the stem off the purple Brussels sprouts. Gently remove the leaves individually. When you’re unable to remove the leaves easily, cut off a bit more of the stem to release the leaves. Do so until you have done as much as you can.

Step 2

In a medium sized mixing bowl, gently coat the purple Brussels sprout leaves with 1 tbsp of olive oil and season with salt. Place the oiled leaves on a sheet pan in the oven at 180°C or 350°F for 3 mins. Remove and set aside to cool.

Step 3

Cut the green Brussels sprouts into quarters. In a mixing bowl, add 1 tbsp of olive oil, 2 tbsp of balsamic vinegar and 1 tbsp of honey. Mix thoroughly. Place on a sheet pan and place in the oven at 180°C or 350°F for 5 mins. Remove and set aside to cool.

Step 4

In a small mixing bowl, add sunflower seeds, pepitas, cumin powder, cinnamon, paprika and sugar and mix until well combined. Line a sheet pan with baking paper and spread the spiced seeds out evenly. Place in the oven at 180°C or 350°F for 10 mins. Remove and set aside to cool.

Step 5

Mix 3 tbsp of olive oil with 1 tbsp of balsamic vinegar. Mix until well combined.

Step 6

Spread ¾ of the micro salad evenly across the base of the serving platter.

Step 7

Place ½ the purple and green Brussels sprouts on top followed by ¼ of the spiced seeds.

Step 8

Drizzle half the dressing on top.

Step 9

Place the rest of the micro salad on top, followed by the Brussels sprouts and seeds.

Step 10

Drizzle the rest of the dressing over salad.

Step 11

Serve immediately.