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Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar

Serves: 4

Ready in: Under 15 Mins

Cost Cutting Eco Friendly Gluten Free‏ Quick Make Vegan Friendly

Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar Recipe: Veggie Magazine

Ingredients:

450g Brussels sprouts
3 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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