Sprout salad with citrus & pomegranate

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

Prep:10 mins
Cook:10 mins
plus chilling

Serves 6
Easy

Nutrition per serving

kcal 214
fat 16g
saturates 2g
carbs 11g
sugars 10g
fibre 5g
protein 4g
salt 0.2g

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 coriander, torn (optional)
100g pomegranate seeds
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

Tip

Top tips

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.

Method

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.