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
- handful coriander , torn (optional)
- 100g pomegranate seeds
For the dressing
- zest 1 orange , plus 2 tbsp juice
- zest and juice 1 lemon
- 3 tbsp rice wine vinegar (or use cider vinegar with a pinch more sugar)
- 1 tbsp golden caster sugar
- 5 tbsp olive oil
- 2 tsp wholegrain mustard
Method
- STEP 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.
- STEP 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.
