Sprout & pomegranate salad

Name: Sprout & pomegranate salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Brussels sprouts; ½ tsp sea salt flakes; 2 large oranges, juice of 1, 1 peeled and cut into thin segments; 1 Pomegranate, seeds only (about 180g seeds); 2 tsp sherry vinegar; 2 tsp caster sugar; 2 tbsp extra virgin olive oil, plus extra for drizzling; 140 g pack red chicory, leaves separated; 25 g pack flat leaf parsley, leaves picked; Parmigiano Reggiano, shaved, to serve (optional)

A winter side salad par excellence: quick, striking and versatile. This recipe by Ed Smith goes well with lamb, beef or chicken, as well as soft and/or salty cheeses such as ricotta, burrata or goat’s cheese.

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Source of fibre2 of your 5 a day

Serves4
CourseSide
Prepare20 mins
Cook-
Total time20 mins
PlusStanding

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300g Brussels sprouts
½ tsp sea salt flakes
2 large oranges, juice of 1, 1 peeled and cut into thin segments
1 Pomegranate, seeds only (about 180g seeds)
2 tsp sherry vinegar
2 tsp caster sugar
2 tbsp extra virgin olive oil, plus extra for drizzling
140g pack red chicory, leaves separated
25g pack flat leaf parsley, leaves picked
Parmigiano Reggiano, shaved, to serve (optional)

Use a sharp knife to slice the sprouts very thinly, then transfer to a bowl. Add the salt and ¼ of the orange juice; mix and leave for 5-10 minutes to soften.
In a separate, large mixing bowl, combine the remaining orange juice and the segments with ⅔ of the pomegranate seeds, the vinegar, sugar and olive oil. Add the softened sprouts, chicory and parsley. Mix well, then transfer to a serving platter, sprinkle the remaining pomegranate seeds over the top and add an extra drizzle of oil. Scatter over some Parmigiano Reggiano shavings, if liked.

Typical values per serving when made using specific products in recipe