Sprout salad with citrus & pomegranate

• blanched hazelnuts↗50g g
• cumin seeds↗1 heaped tsp tsp
• small red onion↗1

  finely chopped

• brussels sprouts↗400g g

  shredded with a processor or by hand

• corianderhandful of

  torn (optional)

• pomegranate seeds↗100g g
• orange↗1

  zest, plus 2 tbsp juice

• lemon↗1

  zest and juice

• rice wine vinegar↗3 tbsp tbsp

  (or use cider vinegar with a pinch more sugar)

• golden caster sugar↗1 tbsp tbsp
• olive oil↗5 tbsp tbsp
• wholegrain mustard↗2 tsp tsp

Step-by-step instructions

1. 1

   Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.

2. 2

   Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.