Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar
- Serves:
- 6
- 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 zest and season to taste.
- 3
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.
PER SERVING: 8.8g FAT (Excluding extras)
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 zest and season to taste.
- 3
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.
PER SERVING: 8.8g FAT (Excluding extras)
Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
