Crispy Brussel Sprout & Kale Salad
Hello everyone and Happy New Year! We hope you’ve all had a wonderful Christmas and holidays! For todays recipe, we wanted to share a delicious seasonal, plant based salad dish that’s packed with greens and flavour. It’s also an idea way for you to use up any of those leftover Brussel sprouts that might be hanging around at the back of your fridge!
1 cup trimmed brussel sprouts
Heaped tsp coconut oil
1-2 cloves crushed garlic
2 large handfuls curly kale
Handful chopped red cabbage
Handful fresh pomegranate seeds
Tbsp light tahini
Tbsp olive oil
1 clove garlic-crushed
Tsp maple syrup
Tbsp fresh lemon juice
Pinch pink salt
Slice the sprouts in half and heat the coconut oil in a frying pan over medium heat. Add in the sprouts and crushed garlic and cook until crisp.
To make the dressing, combine the olive oil, tahini, garlic, maple syrup, lemon juice and salt and mix until well combined. Gradually add in splashes of water whilst mixing, so that you’re left with a smooth and pourable consistency.
Add a few spoonfuls of the dressing to the kale and massage these together. Mix through the cabbage and transfer to a serving dish.
Scatter over the cooked sprouts and pomegranate seeds and pour over a little extra dressing.