Recipe: Sprout salad with citrus and pomegranate

Sprout Salad 540X300

Serves 4-6, 20 minutes. 

Sprouts are a good alternative to cabbage or kale in slaws and salads. Let them mingle with their dressing for a while following our simple instructions for a sprout dish with a twist. 


For the salad:

  • 50g/2oz blanched hazelnuts
  • 1 heaped tsp cumin seeds
  • 1 small red onion, finely chopped
  • 400g/14oz Brussel sprouts
  • Handful of coriander, torn (optional)
  • 100g/4oz pomegranate seeds

For the dressing:

  • Zest of 1 orange
  • Juice of 1 lemon and 2 tbsp lemon zest
  • 3 tbsp rice wine vinegar (or cider vinegar with a pinch more sugar)
  • 1 tbsp golden caster sugar
  • 5 tbsp olive oil
  • 2 tsp wholegrain mustard


  • Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 minutes until golden. Then tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat.
  • Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously before adding the onion and setting aside.
  • 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 1 hour in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving. 

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