Sprout salad with citrus & pomegranate
Sprouts are a good alternative to cabbage in slaws and salads, but as they lack a definitive crunch or hot pepperiness, it’s best to let them mingle with a dressing for a while.
SERVES 4-6 PREP 10 mins plus chilling COOK 10 mins V
50g blanched hazelnuts
1 heaped tsp cumin seeds
1 small red onion, finely chopped 400g Brussels sprouts, shredded handful coriander, torn (optional) 100g pomegranate seeds for the dressing
1 orange, zested, plus 2 tbsp juice 1 lemon, zested and juiced
3 tbsp rice wine vinegar (or use cider vinegar, but add an extra pinch of sugar)
1 tbsp golden caster sugar
5 tbsp olive oil
2 tsp wholegrain mustard
1 Toast the hazelnuts in a frying pan over a medium heat for about 8 mins until golden here and there. Set aside on a plate to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk 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 at least 10 mins, or chill in the fridge for up to 1 hr. Fold in the coriander (if using), the pomegranate seeds and the hazelnuts before serving.
GOOD TO KNOW vit c • 1 of 5-a-day • gluten free PER SERVING (6) 214 kcals • fat 16g • saturates 2g • carbs 11g • sugars 10g • fibre 5g • protein 4g • salt 0.2g