Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar
Serves: 4
Ready in: Under 15 Mins
Cost CuttingEco FriendlyGluten FreeQuick MakeVegan Friendly
Ingredients:
450g Brussels sprouts3 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.
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