Kitchen Converter

Food Glossary
FacebookBecome a fan on Facebook
TwitterFollow us on Twitter
Shaved Brussels Sprout & Chickpea Salad with Tahini & Lemon<

Shaved Brussels Sprout & Chickpea Salad with Tahini & Lemon

Submitted By:

No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Pre-heat the oven to 180°C/ Gas mark 4.

Spread the pecans over a shallow baking tray and roast for approximately for 8-10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fill the kitchen.

Stir together the sugar, cinnamon, salt and milk in a small saucepan and cook over a medium heat for about 8 minutes or until the mixture turns a golden caramel colour. Now carefully stir the pecans into the sugar syrup ensuring all the pecans are well coated. Spoon the nuts onto a sheet of greaseproof paper and immediately separate the nuts with a fork, set aside and cool.

Now to make the dressing, place all the dressing ingredients in to a small blender and blitz for about 5-10 seconds or until all the ingredients are well mixed and resembles a nice thick dressing.

Using a mandolin, carefully shave each Brussel Sprout holding the stem end. Repeat with the carrot holding the thicker end before slicing. Place the shaved sprouts, carrot, mustard cress, sliced shallot and chickpeas into a large mixed bowl and mix using your hand ensuring every ingredient is nicely mixed through. Now add a ¼ of the dressing with a good pinch of salt and pepper and carefully mix again.

If you have a little extra virgin olive oil sprinkle over the salad and mix through again (don?t over mix or it may become mushy).
Roughly chop the candied pecans nuts into bite size pieces. To serve, spoon the salad onto a nice big serving plate, sprinkle over the candied pecans followed by the pomegranate seeds and finish by drizzling the dressing over the top.

Whole pecans x 100g
Caster sugar x 60g
Ground Cinnamon x ¼ tsp
Sea Salt x a good pinch
Whole milk x 1 tbsp
Brussel Sprouts x 300g
Chickpeas x 1 tin (drained)
Mustard Cress x 1 punnet (cut)
Shallots x 1 (finely sliced)
Pomegranate seeds x 100g
Carrot x 1 (peeled & top and tailed)
Salt & Cracked black pepper x a good pinch of both)

For the Dressing:
Thick Greek yoghurt x 3 heaped tbsp
Lemon juice x 1
Light tahini paste x 1 tbsp
Extra virgin olive oil x 3 tbsp
Sea salt x a good pinch