By Emma Hatcher.
Every so often, in amongst the December feasting, I crave something fresh, crunchy and zingy. This vibrant salad ticks all of the right boxes. Really easy to put together, it keeps well, making a perfect for a dinner party side or something for the lunchbox. Kale and/or roasted butternut squash would be delicious additions.
Roughly 300g brussel sprouts, washed and prepped
Seeds of 1/2 a pomegranate⠀⠀⠀⠀⠀⠀⠀
For the dressing:
2 tablespoons olive oil
Juice of ½ a lemon
1 tablespoon maple syrup
1 teaspoon wholegrain mustard
Sea salt and freshly ground black pepper
Put the almonds and walnuts into a small pan and toast, stirring continuously, over a low heat for 3-4 minutes. You want them to turn slightly golden and to start to smell toasty and delicious. Keep your eye on them because they can turn and burn quickly. Set aside and leave to cool.
Fill a large bowl with cold water and a few ice cubes if you have them. Finely slice the brussel sprouts using a knife, food processor or mandoline if you have one. As you slice, toss the shredded sprouts into the water, it will help keep them crisp and allow all their nooks and crannies to be washed. Once finished, drain and dry them and put back into the bowl.
Peel and slice the clementines in whole pieces, then in half again. In a small bowl or jug mix together the dressing ingredients and set aside. Roughly chop the nuts.
Add the clementine slices and nuts to the bowl of shredded sprouts. Pour over the dressing and toss to combine. Arrange the salad in a large serving dish before crumbling over the feta and sprinkling over the pomegranate seeds.