A year in my kitchen

Brussels Sprout & Pomegranate Salad with Toasted Hazelnuts & Sumac Picked Onions

Don’t worry about the ‘rawness’ of the sprouts in this recipe – the pickled onions and pomegranate sort everything out. Instead, what you get is a real treat: crunchy leaves, tart onions and a sweet pomegranate after note – pure super-healthy heaven in fact.

 

You will need:

 

2 cups of raw shredded Brussels sprouts

1 handful of hazelnuts

½ a ripe pomegranate, seeds tapped out

½ red onion

2 tsp sumac powder

2 tbsp vinegar – red wine, cider or balsamic 

2 handfuls of rocket

4 tbsp olive oil

freshly ground salt & pepper

 

Method:

 

Finely dice the red onion, place in a bowl and sprinkle with the sumac. Drizzle over the vinegar, stir and set aside.

 

Heat a heavy frying pan on the stove and add the hazelnuts. Dry fry for about 3 minutes, shaking the pan from time to time u ti you can smell the lovely aroma.

 

Arrange the shredded sprouts in a salad bowl and add the warm hazelnuts. Using a wooden spoon, tap the pomegranate seeds over them, crading the up turned pomegranate half in your left hand and  tapping the skin lightly with the spoon in your right to le the seeds fall through.. Dress with 4 tablespoons of olive oil and grind each of salt and pepper whilst folding in the rocket – and the pickled onion mix.

 

Eat immediately!!

 

 

 

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October 14, 2019

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