Brussels Sprouts Salad

4 Serves
20 min

Poor little Brussels sprouts cop a bit of flak at this time of year. Love them or loathe them, I’m going to show you the right way to treat them!

My first Golden Rule: Thou shalt not boil, steam or microwave. These cooking methods strip Brussels sprouts of flavour, colour and texture - resulting in bitter, pale, rubbery little balls. Instead, show your Brussels sprouts some loving. Cut them right, give ‘em a little massage with olive oil and gently sauté them - trust me, they’ll reward you with the utmost deliciousness.

My second Golden Rule: Thou shalt not serve lonely Brussels sprouts. In my opinion, Brussels sprouts are best served up alongside some flavoursome pals - specifically we’re talking ingredients with a little bit of crunch and sweetness.

This recipe is merely a starting point to inspire a different approach to preparing Brussels sprouts for your festive feast. Tweak it to your taste and experiment with accompanying ingredients, but above all, let’s strive to make Brussels sprouts a star of your spread this Christmas.

Recipe details
  • 4  Serves
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 400g Brussels sprouts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa (or other grains such as brown & wild rice, pearl barley)
  • 1/4 cup walnuts
  • 1/4 cup pistachios
  • 1/4 cup pomegranate seeds
  • 2 sprigs of fresh flat leaf parsley
  • 2 sprigs of fresh mint
  • 30g mixed salad leaves (rocket, baby spinach)
  • 1/4 lemon
  • 1/2 small red onion
  • 50g fetta (optional)

The all important step, the acquisition of your Brussels sprouts. Look for perky, firm, bright green sprouts - avoid those with yellowing outer leaves and little black spots - this is an indication that they are on their way out and far from fresh!
Cook your chosen grain and allow to cool at room temperature.
Prepare your Brussels sprouts by thoroughly rinsing with water, slicing the ends off by a few millimetres and cutting them in half. This cutting method will make removing the outer layer of leaves effortless.
Dry them off with a clean tea towel/kitchen towel and massage with the olive oil, while you heat a wok on a medium heat.
Melt the butter in the wok and then add the olive oil infused sprouts - the oil olive will stop the butter from burning!
Sauté for approximately 5 minutes on both sides, until the sprouts are slightly seared and glossy.
Finely dice the red onion, chop the flat leaf parsley and mint, and mix through the cooled grains in your serving bowl, along with the freshly squeezed lemon juice.
Next, toss the Brussels sprouts into your serving bowl, along with mixed salad leaves.
Adorn your Brussels sprouts salad with jewelled pomegranate seeds, a sprinkle of gently crushed walnuts and pistachios, and drizzle with a little olive oil before serving.
  • *Cooking time doesn’t include preparation of quinoa/rice/pearl barley - given variation in cooking times.
Claire | Eat Beautiful on a Budget
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