Raw Sprout & Kale Salad with Promegranate


120g walnuts
500g brussels sprouts
160g mixed baby kales
1 promegranate
2 apples (optional)
1 shallot
juice of 1 lemon
2tbsp extra virgin olive oil
2tsp dijon mustard
1/2tbsp honey
1/4tsp salt
1/4tsp ground black pepper

(1) Warm a frying pan over a low heat. Add the walnuts and toast, shaking the pan often, for 5 minutes, until fragrant and just golden. When cool enough to handle, coarsely chop the walnuts. Set aside.

(2) In a small bowl, make the dressing by mixing finely sliced shallot, lemon juice, oil, dijon mustard, honey, salt, and ground black pepper. 

(3) Using a sharp knife, finely slice the sprouts from top to bottom. Finely chop the leaves of baby kales. Dump both veggies into a big bowl. Pour dressing over veggies and mix well. Arrange the veggies mix onto 4 serving plates.

(4) Top each portion with promegranate seeds and toasted walnuts. Add diced apples just before serving.

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