Jul 14 2026
Restaurants›Two Hands›Two Hands Brassicas Salad Recipe

Two Hands Brassicas Salad Recipe

Inspired by Two Hands
Time45m
Serves4

Charred broccolini, brussels sprouts, kale, soft-boiled eggs, avocado, pickled shallots, buzz chilli, and seeds

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Ingredients

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Vegetables

Eggs

Condiments

Seeds

Method

Preparation of Ingredients

  1. 1

    Prepare the Vegetables

    Trim the ends of the broccolini and brussels sprouts. Cut the brussels sprouts in half and set aside.

  2. 2

    Pickle the Shallots

    In a small bowl, combine the sliced shallots with vinegar and a pinch of salt. Let them sit for at least 15 minutes to pickle.

  3. 3

    Cook the Eggs

    Bring a pot of water to a boil. Gently add the eggs and boil for 6-7 minutes for soft-boiled. Remove and place in an ice bath to stop cooking.

Cooking the Vegetables

  1. 4

    Char the Broccolini and Brussels Sprouts

    Heat olive oil in a skillet over medium-high heat. Add broccolini and brussels sprouts, season with salt and pepper, and cook until charred and tender, about 8-10 minutes.

  2. 5

    Add Kale

    Add chopped kale to the skillet and sauté for an additional 2-3 minutes until wilted.

Assembling the Salad

  1. 6

    Combine Ingredients

    In a large bowl, combine the charred vegetables, diced avocado, and pickled shallots.

  2. 7

    Add Seeds

    Sprinkle pumpkin seeds and sunflower seeds over the salad mixture.

  3. 8

    Finish with Eggs and Buzz Chilli

    Peel the soft-boiled eggs and cut them in half. Place on top of the salad, drizzle with buzz chilli, and serve.

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