Made with smoky charred sprouts, this wonderful winter salad is perfect for a light lunch or as a side to a roast dinner. Blackening the sprouts in the oven is one of the best ways to cook them; super easy to do, it intensifies the flavour. They work beautifully with the green tahini, which is silky smoothy and fragrant, with a gentle hum from the chilli. If you want more heat, add the whole chilli. Enjoy.
Method
1. Pre-heat the oven to 200 fan. Chuck the sprouts into a roasting dish and add the olive oil and a good pinch of salt and pepper. Toss together and roast for round 25 minutes until charred and tender. Squeeze over the lemon juice.
2. Meanwhile, blanch the kale in a pan of boiling water for 1-2 minutes until tender. Drain, refresh and drain again.
3. To make the green tahini, chuck all the ingredients into a blender. Add 80ml of water and blend until smooth. Transfer to a serving bowl.
4. Put the sprouts, kale and cooked grains into a mixing bowl. Spoon over half the dressing and toss together. Arrange onto a serving dish and garnish with the pomegranate seeds, hazelnuts and mint. Serve immediately with the remaining green tahini.
Ingredients
Serves 4
500g sprouts
2 tbsp olive oil
The juice of ½ a lemon
100g kalettes or kale
250g pack or cooked beluga lentils
A handful of pomegranate seeds
25g roasted hazelnuts
A small handful of mint leaves
Sea salt
For the green tahini
80g tahini
The juice of a lemon
½ a clove of garlic
½ a green chilli
A handful of coriander leaves
A handful of parley leaves
Sea salt and pepper
