Brussels Sprouts Salad
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.
Brussels Sprouts Salad
- 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.
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