Crispy Sprouts with Pepitas
Serves: People
Ingredients
For the Dressing
- 1 Lemon juice
- 2 clove Garlic minced or grated
- 2 tsp Dijon mustard
- 2 tsp Maple syrup
- 2 tsp Extra virgin olive oil
- ¼ tsp Smoked paprika
- ¼ tsp Sea salt
- ¼ tsp Cracked black pepper
For the Salad
- 300 g Brussels sprouts trimmed
- 3 tbsp Vegetable oil
- 1 Banana shallot thinly sliced
- 2 tsp Tamari OR 2 tsp Light soy sauce
- 60 g Pomegranate seeds
Method
For the Dressing
- In a small bowl, whisk together the Lemon juice, Garlic, Dijon mustard, Maple syrup, Extra virgin olive oil, Smoked paprika, Sea salt and Cracked black pepper until well combined.
- Set aside.
For the Salad
- Cut half of the Brussels sprouts in half lengthways.
- Finely shred the remaining Brussels sprouts using a sharp knife or mandoline.
- Heat the Vegetable oil in a pan over medium heat.
- Add the halved Brussels sprouts, cut-side down, together with the Banana shallot.
- Cook for 4–5 minutes until the sprouts are caramelised and tender.
- Toss everything together and cook for a further minute.
- Add the Tamari or Light soy sauce and stir to coat evenly.
- Transfer the cooked sprouts to a large mixing bowl.
- Add the shredded Brussels sprouts, Pomegranate seeds and the prepared dressing.
- Toss until evenly coated.