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Shaved Brussels sprouts with pomegranate
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try Jessica Sepel's refreshing Brussels sprouts salad with tangy honey mustard dressing for a light and satisfying lunch.
Ingredients:
  • 300g brussels sprouts, trimmed, shaved
  • 500.00 ml frozen broad beans
  • 250.00 ml hazelnuts or walnuts (or a mixture of both)
  • Seeds from 1 pomegranate
  • 40g goat’s cheese, crumbled (optional)
  • Fresh mint sprigs, to serve
  • 2-54.60 gm olive oil
  • 48.00 gm hulled tahini
  • 28.60 gm raw honey
  • 23.40 gm Dijon mustard
  • 10.60 gm fresh lemon juice
  • 1.20 gm sea salt
Instructions:
  • Combine all the ingredients in a small bowl and whisk until well blended to make the dressing.
  • Steam the Brussels sprouts until they are tender, usually taking about 7-10 minutes.
  • Simmer the broad beans in a pot of seasoned boiling water until they are tender. Afterward, drain and peel them.
  • In a large bowl, mix the sprouts and beans together. Drizzle the dressing over them and toss until evenly coated.
  • Toast the nuts in a dry frying pan over medium heat until golden, being mindful not to burn them. Let them cool before mixing them with the pomegranate in the bowl.
  • For added richness, crumble the goat's cheese on top and garnish with fresh mint. Enjoy immediately or enhance the flavors by allowing it to rest for an hour before serving.

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