22.11.2017

Winter Brussel Sprout Salad


This year most of my family and friends are staying in the UK for Christmas which I am super excited about but it also makes me realize that it's about time to start testing this year Christmas menu. I love this vegan warm winter salad - it's so filling yet easy and quick to prepare and I am sure that even meat eaters will enjoy it.  

You just need:

350g Brussels sprouts 
1 red onion, sliced
1 green apple
1 orange 
30g hazelnuts 
Olive oil 
1tbs tahini 
1tbsp red wine vinegar 
1tsp agave syrup 
2 Quorn Five Grain Fillets
Salt and pepper

To make the dressing, squeeze the juice of one orange into a small bowl. Mix in the tahini, red wine vinegar, agave syrup and two table spoons of olive oil, then season to taste and set aside.

Trim bottom of brussel sprouts. Cut them in quarters and wash them to remove any dirt. Bring a large pot of lightly salted water to boil, add the brussel sprouts and cook for two minutes.

Add olive oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft. Next, add the brussel sprouts and the apple and cook everything for a few minutes stirring or tossing occasionally.

Add the hazelnuts, salt and pepper to taste.

We served it with Quorn Five Grain fillets cut in stripes.

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