Sprout Salad with Citrus and Pomegranate

Ingredients:

For the salad:

50g hazelnuts, blanched
1 teaspoon cumin seeds, heaped
1 small red onion, finely chopped
400g Brussels sprouts, shredded
A handful of coriander, torn (optional)
100g pomegranate seeds

For the dressing:

2 tablespoons juice and zest of 1 orange
Juice and zest of 1 lemon
3 tablespoons rice wine vinegar
1 tablespoon golden caster sugar
5 tablespoons olive oil
2 teaspoons wholegrain mustard

Method:

1. Set a frying pan over medium heat.

2. To make the salad, add the hazelnuts and toast for about eight minutes until golden. Tip onto a plate or baking tray and set aside to cool.

3. Toast the cumin seeds in the same pan for 30 seconds until fragrant, then remove from the heat.

4. To make the dressing, whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, then add the chopped onions and set aside.

5. Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl. Pour over the dressing and toss well. Set aside for 10 minutes, or up to one hour in the fridge.

6. Fold in the coriander, the pomegranate and hazelnuts before serving.

Image Credit: Source