RECIPE | Brussels sprout salad with pomegranate seeds & nuts

Serves: 6

Difficulty: Easy

Ingredients:

500g Brussels sprouts, scored with a cross in the stalk end

2 carrots, peeled and sliced into thin rounds

1 large Granny Smith apple, cored, quartered and thinly sliced

45ml (3 tbsp) dried cranberries

45ml (3 tbsp) walnuts or pecan nuts (or replace with a mixture of seeds)

½ pomegranate, seeded

Salt

1 large handful chives, snipped

Method:

1. Cook the Brussels sprouts in a large saucepan of boiling salted water until just tender to the tip of a knife, 3-5 minutes. Drain well and refresh in cold water then drain and dry on paper towel.

2. Cut the sprouts in half and toss with carrots, apple, cranberries, nuts, pomegranate seeds and a generous pinch of salt in a large mixing bowl.

3. Spread out on a platter and sprinkle with the snipped chives before serving.