Winter Salad with Roasted Chestnuts and Brussels Sprouts

Ingredients

• 200 g Water chestnuts
• 300 g Brussels sprouts
• 1 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 40 g Walnut
• 40 g Goat cheese, hard type
• 1 g Salt and freshly ground black pepper to taste

Method

1. Cook the chestnuts.
2. Preheat oven to 200°C (400°F). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20 minutes.
3. Add the chestnuts to the tray and roast for another 10 minutes.
4. Toss the roasted mix with balsamic vinegar, and top with cheese and walnuts before serving.