England meets the Moors… a typical English vegetable, cold and shredded, and mixed with Moorish flavours. What’s not to love? This is an unusual and tasty salad which deserves a spot on your regular winter menu. The dominant flavour changes from mouthful to mouthful, one moment lemony [lemon juice, sumac], the next fruity [pomegranate molasses and seeds].
Don’t worry about leftovers. If there are any, they taste better the next day. Simply keep in a sealed plastic box overnight in the fridge.
This is another recipe by Gizzi Erskine.
Serves 2 hungry people for lunch, or 4 as a side salad
300g Brussels sprouts, shredded [using the slicing attachment of a food processor, or by hand with a knife]
Seeds of one pomegranate
100g pistachios, chopped
1 tbsp chopped dill
1 tbsp chopped mint leaves
1 tsp sumac
For the dressing:-
2 tbsp freshly squeezed lemon juice
2 tbsp pomegranate molasses
6 tbsp olive oil [this is our own, hence the dark green colour]
freshly ground black pepper Place the shredded Brussels sprouts into a large bowl and set aside. In a small bowl, mix the dressing ingredients and whisk until combined. Pour the dressing over the sprouts and leave to macerate for 15 minutes [a minimum, longer is fine].
When you are ready to serve, transfer the sprouts to a serving bowl. Over the top sprinkle the pistachios, pomegranate seeds, fresh chopped herbs and the sumac. Mix, and eat. Fancy a different salad? Try these:-
A fresh salad for winter
A mustardy leeks vinaigrette
5 to remember
típico/a – typical
un bocado – a mouthful
despedazar – to shred
la melaza de granada – the pomegranate molasses
la sumac – the sumac
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Pistachios & pomegranates: an exotic salad #recipe by @GizziErskine via @Spanish_Valley http://wp.me/p3dYp6-1Vu