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This recipe is created by Justine Schofield for Tefal in partnership with Everyday Gourmet. #TefalxEDG2021
Heat three tablespoons of olive oil over a low heat and add the vinegar, shallots and currents. Season with salt and pepper and warm through for 5 minutes before removing from the heat. Let stand for 10 minutes to marinate.
Place kalettes and Brussels sprouts into a bowl and toss with salt and a teaspoon of olive oil. Place into the air fryer basket and air fry for 20 minutes at 200°C, shaking the basket half way through.
Arrange in a shallow dish and drizzle over warm dressing, then top with crumbled goat’s cheese.