Zesty Christmas sprout salad
Serve this salad at a Christmas buffet. With pomegranate seeds and festive colours, it will offset platters of meat and cheese
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Prep:20 mins
No cook - Serves 6
- Easy
Nutrition per serving
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kcal 238
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fat 17g
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saturates 3g
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carbs 12g
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sugars 0g
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fibre 5g
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protein 7g
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salt 3.28g
Ingredients
- 1 lemon , zested and juiced
- 2 tbsp red wine vinegar
- 2 tbsp tahini
- 1 tbsp honey
- 150g natural yogurt
- 2 tbsp extra virgin olive oil
- 350g brussels sprouts
- ½ red onion , finely sliced
- 1 apple , cut into thin matchsticks
- 75g pomegranate seeds
- 75g walnuts
- handful of mint leaves , chopped, plus extra to garnish
Method
Put the lemon zest and juice, the vinegar, tahini, honey, yogurt and olive oil in a large bowl. Season and mix well, then taste and adjust the seasoning to your liking. Add a splash of water if the dressing is too thick – the tahini can cause the yogurt to thicken.
Halve and finely slice the sprouts; do this easily by using the slicing attachment on your food processor – a knife works just as well, but takes much longer. Tip the sliced sprouts into the dressing along with the onion, apple, pomegranate seeds, walnuts and mint. Toss everything together until well coated in the dressing. Let stand for at least 20 mins before serving to allow the sprouts and onion to soften a little. Scatter over a few mint leaves.
