If I could never eat anything else again I wouldn’t mind – this is that good – really – even though it’s full of Brussel’s sprouts. It was a cleaning out the fridge sort of a morning and this was the result and now I want it for lunch every day. It helps tremendously if you use the best quality pesto possible. Homemade is generally the best but otherwise try this – it’s almost as good.
If you wanted some extra protein you could always poach an egg to top it off, but if you want to stick with a vegan lunch – and why wouldn’t you – click here for a stellar vegan pesto recipe and top it off with a few watercress leaves.
- 1 (or more depending on how hungry you are) slice of great quality sprouted grain bread
- A few ounces of best quality pesto
- A few gulgs of olive oil
- 3 shallots, peeled and sliced
- Pinch of sea salt, black pepper and cinnamon
- 1 carton of Brussel’s sprouts, trimmed and thinly sliced
- 4 ounces of frozen organic corn
- Pour the olive oil into a pan, add the shallots and heat on a low flame until caramelized (about 15 minutes).
- Add the Brussel’s sprouts, sea salt, pepper and cinnamon, allow to saute for a further 5 minutes. Add the corn and cook until warmed though.
- Toast a piece of bread and spread with pesto. Top with the vegetable mixture. Serve warm.
Some call it an open sandwich, some call it a tartine, I call it simple, clean, delicious food your body will thank you for 🙂