The ultimate salad for the holiday season, this Brussels sprouts and broccoli salad with juicy pomegranate is packed with nutrients. Even at Christmas it’s important to get your greens in! With lightly steamed vegetables, crunchy pistachios, and a scrumptious pangrattato, this quick and delicious vegetarian recipe will suit as a side dish, light meal, or even at an outdoor picnic!

Method

1. Put the savoy cabbage, broccoli and bussels sprouts into three levels of a tiered steamer. Steam for 5 minutes or until each vegetable is tender to the point of a knife.

2. While the brassicas are cooking, make the pangrattato. Heat the oil in a large sauté pan and add the breadcrumbs, garlic and horseradish. Season with salt, then sauté for 4 minutes or until crisp and nicely browned.

3. Mix the pomegranate seeds, pine nuts and pistachios together. When the sprouts are ready, transfer them to a serving bowl and toss with the pomegranate mixture, 1 tbsp olive oil and a pinch of salt and pepper.

4. When the broccoli and cabbage are ready, transfer them to a second serving bowl and top with spring onions and the pangrattato. Serve immediately.

 

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Ingredients

• 1/2 savoy cabbage, sliced
• 300 g purple sprouting broccoli
• 350 g brussels sprouts
• 3 tbsp pomegranate seeds
• 3 tbsp pine nuts, toasted
• 2 tbsp pistachio nuts , chopped
• 1 tbsp olive oil

• 2 spring onions, cut into short lengths on the diagonal
• For the pangrattato
• 3 tbsp olive oil
• 50 g sourdough breadcrumbs
• 1 clove garlic, crushed
• 1 tbsp fresh horseradish , finely grated