Sprout salad with citrus & pomegranate

Sprout salad with citrus & pomegranate

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Prep: 10 mins Cook: 10 mins plus chilling

Easy

Serves 4 - 6
Brussels sprouts make a great alternative to cabbage or kale in slaws and salads - let them soak up this zesty dressing for a side dish packed with fresh flavours and texture

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (6)

  • kcal214
  • fat16g
  • saturates2g
  • carbs11g
  • sugars10g
  • fibre5g
  • protein4g
  • salt0.2g
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Ingredients

    For the salad

    • 50g blanched hazelnuts
    • 1 heaped tsp cumin seeds
    • 1 small red onion, finely chopped
    • 400g Brussels sprouts, shredded with a processor or by hand
      Brussels sprouts

      Brussels sprouts

      bruss-ell spr-ow-t

      The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

    • handful coriander, torn (optional)
    • 100g pomegranate seeds

    For the dressing

    • zest 1 orange, plus 2 tbsp juice
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • zest and juice 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 3 tbsp rice wine vinegar (or use cider vinegar with a pinch more sugar)
    • 1 tbsp golden caster sugar
    • 5 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 tsp wholegrain mustard

    Method

    1. Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.

    2. Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.

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