Crunchy sprout salad with pumpkin seeds and balsamic vinegar
Ingredients (serves 4-6)
  • 450g Brussels sprouts
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 50g pumpkin seeds
  • Zest of 1 lemon


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.

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