Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar
Ready in: Under 15 Mins
Ingredients:450g Brussels sprouts
3 tbsp olive oil
1 tbsp balsamic vinegar
zest of 1 lemon
50g pumpkin seeds
- 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.