Zesty & crunchy sprout slaw

• almonds↗50g flaked g

  flaked

• mixed seeds2 tbsp tbsp

  (we used pumpkin, sunflower and linseed)

• Brussels sprouts↗800g g

  halved and finely shaved on a mandoline

• red onion↗1 small

  halved and thinly sliced

• mint↗small bunch of

  leaves picked and finely chopped

• dried cranberries↗50g g
• lemon↗1

  zested and juiced

• white wine vinegar↗1 tbsp tbsp
• honey↗1 tbsp tbsp
• tahini paste↗2 tsp tsp
• extra virgin olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Combine the dressing ingredients in a large bowl with a pinch of salt. Toast the almonds in a dry frying pan over a low heat until golden, about 1-2 mins, then tip onto a plate and leave to cool. Toast the seeds in the same way for 1-2 mins until they pop, ensuring they don’t catch. Leave to cool with the almonds.

2. 2

   Tip the sprouts into the bowl with the dressing. Add the onion, mint, cranberries, almonds and seeds, then toss to coat. If making ahead, toss the salad ingredients together, then dress just before serving.