Grilled Brussels sprout salad

By Rodney Bowers
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  • 1 garlic clove, smashed
  • 114 grams goat feta cheese
  • 1-1/2 cups Greek yogurt
  • 2 cups mint leaves, divided
  • 2 cups flat leaf parsley
  • 3 tablespoons olive oil
  • Half lemon, juiced
  • Salt and pepper
  • 900 grams Brussels sprouts halved
  • 1 English cucumber thinly sliced
  • 1/2 cup crushed pistachio
  • Chili flakes to garnish


  1. In a blender add the garlic, feta, yogurt, one cup mint, one cup parsley, two tablespoons oil, and one tablespoon lemon juice in a food processor until smooth. Transfer the dressing to a medium bowl and check for seasoning.
  2. Prepare a grill for medium heat. Cut the sprouts in half and drizzle with oil to coat and season all over with salt. Grill until charred and tender. Transfer to a bowl and let cool five minutes.
  3. Toss cucumbers, and the rest of the herbs with two tablespoons olive oil and remaining lemon juice in a bowl. Season to taste.
  4. Spread raita over plates; place a few pieces the sprouts on each. Top with salad and pistachios. Sprinkle with chili pepper and serve

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