Grape and Brussels Sprout Salad

This dish is so flavorful and rich that I could eat it every day. I used cashews, but you can also use almonds or walnuts if you prefer.

For the salad:
- 1 pound (450g) Brussels sprouts
- Handful of grapes
- 1 cup cashews or walnuts
- 1/8 tsp each of paprika, turmeric, salt, black pepper, and coriander
- 1/4 cup water

For the dressing:
- 1 shallot, minced
- 1/2 tsp dry mint
- 1/2 tsp dry basil
- 1/4 cup olive oil
- 3 tsp honey or maple syrup
- 1/4 cup grated Parmesan
- Zest and juice of 1 lemon
- 2-3 tsp capers
- Salt and pepper

1. Cut the Brussels sprouts in half, then slice them. Place them on a baking sheet and roast in a preheated oven at 350°F for 15 minutes.
2. Mix cashews with paprika, turmeric, salt, black pepper, coriander, and water. Place on a baking sheet and roast in the oven for 10-15 minutes.
3. Whisk together all ingredients for the dressing. You can store the dressing in the fridge for up to 4 days.
4. When ready to serve, mix the roasted sprouts, cashews, and sliced grapes. Add the desired amount of dressing. Add thinly sliced Parmesan if desired.