Crunchy Sprout Salad with Pumpkin Seeds and Balsamic
by Northern Life
Serves 4-6
Ingredients
• 450g Brussels sprouts
• 3tbsp olive oil
• 1tbsp 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 and lemon zest and season to taste. In 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.
