Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar

Name: Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: British
Ingredients: 450g Brussels sprouts; 3 tbsp olive oil; 1 tbsp balsamic vinegar; zest of 1 lemon; 50g pumpkin seeds

Serves: 4

Ready in: Under 15 Mins

Cost Cutting Eco Friendly Gluten Free‏ Quick Make Vegan Friendly

Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar Recipe: Veggie

Ingredients
Method

Ingredients:

450g Brussels sprouts
3 tbsp olive oil
1 tbsp balsamic vinegar
zest of 1 lemon
50g pumpkin seeds

method:

Finely shred the sprouts using a grater, knife or mandolin.
In a small bowl, combine the oil, balsamic vinegar and lemon juice. Season to taste.
Using a frying pan, toast the pumpkin seeds until browned. In a serving bowl, combine the shredded sprouts with the dressing and half the seeds, mixing well, then scatter over the remaining seeds.

Print Recipe