Sprout Salad With Citrus Pomegranate Recipes
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
Provided by Jane Hornby
Categories Lunch, Side dish, Supper
Time 20m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 214 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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