Brussels sprouts salad with tahini dressing

Brussels sprouts salad with tahini dressing

Leftover sprouts, pistachios and a creamy sesame drizzle add nutty flavour to this vibrant winter salad

, 28 October 2020

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Brussels sprouts salad with tahini dressing

  • 20 Mins

  • Serves: 8

  • Price: 76p per serving

Nutritional Info
Each 139g serving contains

  • Energy

    808KJ

    193KCAL

    10%

  • Fat

    12.9g

    med

    18%

  • Saturates

    1.8g

    low

    9%

  • Sugars

    7.5g

    med

    8%

  • Salt

    0.04g

    low

    1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 582kJ/139kcal.
Ingredients
  • 400g raw Brussels sprouts, trimmed and shredded
  • 100g sliced curly kale, washed, hard stalks removed
  • 100g tahini
  • 2tbsp clear honey
  • 1-2tsp Dijon mustard
  • 1tbsp apple cider vinegar
  • Zest and juice 1 lemon
  • 100g spinach, half left whole, half roughly chopped
  • 1large red onion, thinly sliced
  • 15g mint, torn
  • 15g flat-leaf parsley, torn
  • 80g pistachios, chopped
  • 50g pomegranate seeds
Method

  • In a large pan over a medium heat, steam the sprouts and the kale for 5 mins to soften slightly, then set aside to cool.

  • For the dressing, mix the tahini, honey, mustard, vinegar, lemon zest and juice together in
    a small jug. Add 2-3tsp water to thin to a pouring consistency.

  • In a large bowl, toss together the sprouts, kale and spinach.

  • Add the red onion, herbs, 50g of the pistachios and 30g of the pomegranate seeds, then mix to combine.

  • Tip into a serving dish. Top with the remaining dressing, pistachios and pomegranate seeds, then drizzle over the tahini dressing to serve.