Gruyère & onion tear & share
These tasty white bread rolls are filled with cheese and onion – let everyone help themselves as part of a buffet
Zesty Christmas sprout salad
Serves 4 - 6
Easy
Prep:
No cook
Serve this salad at a Christmas buffet. With pomegranate seeds and festive colours, it will offset platters of meat and cheese
Skip to ingredients
- 1 lemonzested and juiced
- 2 tbsp red wine vinegar
- 2 tbsp tahini
- 1 tbsp honey
- 150g natural yogurt
- 2 tbsp extra virgin olive oil
- 350g brussels sprouts
- ½ red onionfinely sliced
- 1 applecut into thin matchsticks
- 75g pomegranate seeds
- 75g walnuts
- handful of mint leaveschopped, plus extra to garnish
Nutrition: Per serving (6)
- kcal238
- fat17g
- saturates3g
- carbs12g
- sugars11g
- fibre5g
- protein7g
- salt3.28g
Method
step 1
Put the lemon zest and juice, the vinegar, tahini, honey, yogurt and olive oil in a large bowl. Season and mix well, then taste and adjust the seasoning to your liking. Add a splash of water if the dressing is too thick – the tahini can cause the yogurt to thicken.
step 2
Halve and finely slice the sprouts; do this easily by using the slicing attachment on your food processor – a knife works just as well, but takes much longer. Tip the sliced sprouts into the dressing along with the onion, apple, pomegranate seeds, walnuts and mint. Toss everything together until well coated in the dressing. Let stand for at least 20 mins before serving to allow the sprouts and onion to soften a little. Scatter over a few mint leaves.
