Crunchy Sprout Salad with Pumpkin Seeds and Balsamic

    June 27, 2016

    • Yields: 4-6


    450 g Brussels sprouts

    3 tbsp Olive oil

    1 tbsp Balsamic vinegar

    Zest of 1 lemon

    50 g Pumpkin seeds


    1Finely shred the sprouts using a grater, knife or mandolin.

    2In a small bowl combine the oil, balsamic and lemon zest and season to taste.

    3In a frying pan toast the pumpkin seeds until browned.

    4In a serving bowl combine the shredded sprouts with the dressing and half the seeds mixing well then scatter over the remaining seeds.


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