Continuing with my theme of leftovers. In order to have a few cooked sprouts with our Christmas Dinner, I had to buy a much bigger pack than we needed, so lots of raw sprouts left to use up.
I thought I would try a variation on an Ottolenghi recipe that was in the Guardian recently. Necessity forces me to come up with modifications… This was really nice and crunchy, didn’t really taste like Brussels sprouts at all, and went very well with cold turkey and ham for our lunch today. Pomegranate seeds are so lovely to add to a salad, they give a lovely jewelled look, as well as having an interesting texture and flavour.
Shredded Sprouts Salad
Ingredients
- 1/4 whole red onion finely chopped
- 1 clove garlic finely chopped
- 1 tbsp olive oil
- 1/2 tsp mustard seeds
- 1/2 tsp dijon mustard
- 15 ml lime juice
- 1 tsp maple syrup
- 1 pinch sea salt
- 100 grams brussels sprouts finely shredded
- 1 tbsp parsley finely chopped
- 15 grams Tamari-roasted almonds roughly chopped (leave a few whole)
- 25 grams pomegranate seeds
- 1 tsp pomegranate molasses
Instructions
- Heat the olive oil in a small frying pan and gently fry the onion for a few minutes and the add the garlic.
- Cook for another minute or so and then add the mustard seed.
- Mix this in a bowl with the lime juice, maple syrup and a little salt, then add the sprouts and herbs.
- Drizzle the pomegranate molasses over the top.
Instead of roasted salted almonds, I made Tamari-roasted almonds. Heat a small frying pan over low heat. Add shelled almonds, and shake the pan occasionally to ensure even colouring. After a few minutes they should be lightly toasted. Add a teaspoonful of Tamari soya sauce, and toss the almonds in it as it bubbles and dries out. Tip the almonds onto a baking sheet to cool and dry. Lovely with a glass of sherry too.
