Shredded ‘super sprout’ salad with pomegranate and nuts

Sprout salad

Ingredients

  • 400 g. sprouts cleaned, trimmed and finely sliced
  • 2 spring onions, finely sliced
  • 100 g. pomegranate seeds
  • 75 g. almonds with skin on, roughly chopped
  • 75 g. parmesan or pecorino, grated
  • 2 tbsp. extra virgin olive oil
  • 1 lemon, juiced
  • 1 tsp. Dijon mustard
  • 1 shallot, finely diced
  • salt and pepper, to dress

Directions

  1. Clean the Brussels sprouts and trim to remove a little of the stalk, and any damaged leaves. Using a large knife, slice the sprouts very thinly so that they look like shredded cabbage (you can also do this bit using the shredder on a food processor if you have one!) Once they are all shredded rub them between your hands to separate the layers, then pop in a mixing bowl.
  2. Heat a large frying pan over a medium heat. Add the chopped almonds and leave for about 20 seconds, then shake the pan. You want to toast them until they are a golden colour and you can smell the nutty-ness, and then add a pinch of sea salt, and set to one side.
  3. In a small bowl, whisk together the olive oil, lemon juice, mustard and shallot with a pinch of black pepper.
  4. Drizzle the dressing over the sprouts and tip in the pomegranate, cheese and nuts (reserving a few nuts for the top). Toss together until everything is evenly mixed and coated.
  5. Transfer to a bowl and garnish with the remaining nuts before serving.
Nutrition information per serving

  • Kcal 215kcal
  • Protein 10g
  • Carbs 6g
  • Fat 15g

[“source=netdoctor”]