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
The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- handful coriander, torn (optional)
- 100g pomegranate seeds
For the dressing
- zest 1 orange, plus 2 tbsp juice
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp rice wine vinegar (or use cider vinegar with a pinch more sugar)
- 1 tbsp golden caster sugar
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp wholegrain mustard
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.
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.
Top tipsSprouts are a good alternative to cabbage or kale in slaws and salads, but as they lack a definitive crunch or hot pepperiness, it’s best to let them mingle with their dressing for a while. A processor makes the shredding super quick.