Name: Zesty & crunchy sprout slaw
Prep time: 20 min
Total time: 20 min
Yield: Serves 6-8
Ingredients: 50g flaked almonds; 2 tbsp mixed seeds (we used pumpkin, sunflower and linseed); 800g Brussels sprouts halved and finely shaved on a mandoline; 1 small red onion halved and thinly sliced; small bunch of mint leaves picked and finely chopped; 50g dried cranberries; 1 lemon zested and juiced; 1 tbsp white wine vinegar; 1 tbsp honey; 2 tsp tahini paste; 3 tbsp extra virgin olive oil

50g flaked almonds
2 tbsp mixed seeds
(we used pumpkin, sunflower and linseed)
800g Brussels sprouts
halved and finely shaved on a mandoline
1 small red onion
halved and thinly sliced
small bunch of mint
leaves picked and finely chopped
50g dried cranberries

For the dressing

1 lemon
zested and juiced
1 tbsp white wine vinegar
1 tbsp honey
2 tsp tahini paste
3 tbsp extra virgin olive oil

Method

step 1
Combine the dressing ingredients in a large bowl with a pinch of salt. Toast the almonds in a dry frying pan over a low heat until golden, about 1-2 mins, then tip onto a plate and leave to cool. Toast the seeds in the same way for 1-2 mins until they pop, ensuring they don’t catch. Leave to cool with the almonds.
step 2
Tip the sprouts into the bowl with the dressing. Add the onion, mint, cranberries, almonds and seeds, then toss to coat. If making ahead, toss the salad ingredients together, then dress just before serving.