Name: Sprout salad with citrus & pomegranate
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 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 of coriander torn (optional); 100g pomegranate seeds; 1 orange zest, plus 2 tbsp juice; 1 lemon zest and juice; 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

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Sprout salad with citrus & pomegranate

Sprout salad with citrus & pomegranate

Jane Hornby

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 10 mins

plus chilling

A star rating of 5 out of 5.4 ratingsRate

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 of coriander

torn (optional)
100g pomegranate seeds

For the dressing

1 orange

zest, plus 2 tbsp juice
1 lemon

zest and juice
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

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Nutrition: per serving (6)

kcal214
fat16g
saturates2g
carbs11g
sugars10g
fibre5g
protein4g
salt0.2g

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.

RECIPE TIPS

TOP TIPS

Brussels sprouts 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.

Recipe from Good Food magazine, October 2015

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A star rating of 5 out of 5.4 ratings

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