Charred Sprout Salad

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Author: Ocado

5.0 1 ratings Review this recipe

Prep time: 10 mins

Cook time: 30 mins

Serves: 6

This fabulous Charred Sprout Salad recipe from food writer John Gregory-Smith heroes the Christmas favourite, Brussels sprouts. Often overlooked as a festive side, for this recipe John brings them centre stage for the glory they deserve. Roasting sprouts brings out their bittersweet flavour and brings a crispy texture that is the perfect contrast to this creamy yoghurt base. Looking for more salad recipes? Look no further.

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Ingredients Method

Ingredients

500g sprouts, trimmed
1 tbsp olive oil
50g kale
2 handfuls mint leaves, plus extra to serve
3 handfuls coriander, leaves only
3 handfuls flat-leaf parsley, leaves only
1 garlic clove, roughly chopped
100ml tahini
½ lemon, juiced
250g Greek-style yoghurt
50g pomegranate seeds
20g pecans, roughly chopped

Method

Step 1

Heat the oven to 220°C/ 200°C fan/ gas 7. Spread the sprouts over a baking tray, drizzle with oil and season with salt and freshly ground black pepper then toss to coat. Roast for 25-30 mins, or until charred and tender.

Step 2

Meanwhile, blanch the kale for 1 min in boiling water then drain and tip into ice-cold water. Drain again and, using your hands, squeeze out as much water as possible.

Step 3

Put the mint, coriander, parsley, garlic, tahini, 80ml water, lemon and a pinch of salt into a mini blender and blitz into a lovely thick green dressing. Check the seasoning and add salt to taste.

Step 4

Swirl the yoghurt over the base of a serving plate. Top with the hot sprouts and blanched kale. Drizzle over some of the green tahini dressing and then garnish with the pomegranate seeds, pecans and mint leaves. Serve immediately with the remaining dressing at the table for drizzling.