Recipes
Recipes

Brussels sprouts salad with tahini dressing

Leftover sprouts, pistachios and a creamy sesame drizzle add nutty flavour to this vibrant winter salad

Leftover sprouts, pistachios and a creamy sesame drizzle add nutty flavour to this vibrant winter salad

Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 8

Cooking Time

Price: 76p per serving

Nutritional Information

Each 139g serving contains

Energy
809kj
193kcal
10%
Fat
12.9g
Med
18%
Saturates
1.8g
Low
9%
Sugars
7.5g
Med
8%
Salt
0.04g
Low
1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
582kj/139kcal

Ingredients

400g raw Brussels sprouts, trimmed and shredded

100g sliced curly kale, washed, hard stalks removed

100g tahini

2tbsp clear honey

1-2tsp Dijon mustard

1tbsp apple cider vinegar

Zest and juice 1 lemon

100g spinach, half left whole, half roughly chopped

1large red onion, thinly sliced

15g mint, torn

15g flat-leaf parsley, torn

80g pistachios, chopped

50g pomegranate seeds

Method

1
In a large pan over a medium heat, steam the sprouts and the kale for 5 mins to soften slightly, then set aside to cool.
2
For the dressing, mix the tahini, honey, mustard, vinegar, lemon zest and juice together in a small jug. Add 2-3tsp water to thin to a pouring consistency.
3
In a large bowl, toss together the sprouts, kale and spinach.
4
Add the red onion, herbs, 50g of the pistachios and 30g of the pomegranate seeds, then mix to combine.
5
Tip into a serving dish. Top with the remaining dressing, pistachios and pomegranate seeds, then drizzle over the tahini dressing to serve.