Brussels Sprouts, Peanut And Pumpkin Seed Salad Recipe
Long gone are the days of the over-boiled, slimy mini-cabbages – this festive warm salad recipe is all about lightly browned, crunchy little gems.
The toasted peanuts and pumpkin seeds work magic, bringing out the savoury nuttiness of the sprouts.
This recipe is from Detox Kitchen Vegetables by Lily Simpson (published by Bloomsbury Publishing).
- 40g dried cranberries
- Zest and juice of 1 lemon
- 150g quinoa
- 2 spring onions, finely sliced lengthways
- Rapeseed oil for frying
- 250g Brussels sprouts, cut in half
- 1 tbsp pumpkin seeds
- 2 tbsp roughly chopped peanuts
- Flaked sea salt and cracked black pepper
- Fresh coriander, roughly chopped, to garnish
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