Caramelised Brussels sprouts, pear and walnuts

Method

Preheat oven to 190°C (fan assisted).
Wash, trim and cut the brussels sprouts in half or quarters if large. Place in a bowl. Whisk the olive oil and balsamic vinegar together and toss through the sprouts. Transfer to a baking tray lined with baking paper. Roast for 25-30 minutes, turning once during cooking until the sprouts are tender and caramelised. Remove from the oven and set aside to cool.
Prepare the feta dressing by crumbling the feta into a mixing bowl with a fork. Mix through the yoghurt, lemon juice and chopped mint until smooth and creamy. Set aside.
To assemble the salad put the brussels sprouts into a serving bowl. Peel and core the pear and cut into quarters and slice. Add to the sprouts with the toasted walnuts and lightly mix. Pour over the feta dressing just before serving.
Serve at room temperature.

Notes:

Replace feta with crumbly blue cheese.
Replace the pear with apple.
Replace walnuts with pecan nuts

* To toast walnuts - preheat oven to 190°C (fan assisted). Place walnuts on an oven tray in a single layer. Cook for about 5 minutes or until toasted - being careful not to let them burn.