Shaved Brussels Sprouts, Cauliflower Rice and Pomegranate SaladServes 25 Plant Points
Salads


Shaved Brussels Sprouts, Cauliflower Rice and Pomegranate Salad


Serves 2

5 Plant Points

Plant Packed

This salad is the perfect way to jazz up your sprouts. I love the richness of pomegranates teamed with the crunchy pecan nuts. Shaving your sprouts makes them soak up all the juices and gives them a fun texture.

Ingredients:

  • 100g Brussels sprouts

  • ½ cauliflower, stalk removed and roughly chopped

  • 2 tbsp olive oil

  • 3 tbsp halved pecan nuts salt and pepper

  • zest and juice of 1 lemon

  • ½ pomegranate

dressing


  • 3 tbsp olive oil

  • 1 tsp mustard

  • 1 tbsp cider vinegar

  • salt and pepper


Method:

  1. Shred the Brussels sprouts in a food processor or use a mandoline.

  2. Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.

  3. Heat 1 tbsp of olive oil and a pinch of salt in a large frying pan for 1 minute over a medium heat, then throw in the cauliflower and the sprouts. Saute the vegetables for 3 minutes, then transfer to a bowl. Stir in the lemon zest and juice, and set aside to let this soak in.

  4. Bash out the pomegranate seeds with a spoon, then remove the white pith and sprinkle them over the top of the veg.

  5. In a jam jar shake the dressing ingredients -  olive oil, mustard, vinegar and a pinch of salt.

  6. Throw this over everything at the end, along with the pecans.