Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar
- Serves:
- 4
- Ready in:
- Under 15 Mins
Ingredients
- 450g Brussels sprouts
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- zest of 1 lemon
- 50g pumpkin seeds
Method
- 1
Finely shred the sprouts using a grater, knife or mandolin.
- 2
In a small bowl, combine the oil, balsamic vinegar and lemon juice. Season to taste.
- 3
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.
Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 450g Brussels sprouts
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- zest of 1 lemon
- 50g pumpkin seeds
- 1
Finely shred the sprouts using a grater, knife or mandolin.
- 2
In a small bowl, combine the oil, balsamic vinegar and lemon juice. Season to taste.
- 3
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.
Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
