Brussels Sprout Salad with Cockles

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A wonderful festive recipe to jazz up your brussels sprouts!


Brussels Sprout Salad with Cockles
Brussels Sprout Salad with Cockles
Print Recipe
by Ocean Crown
Servings
4 people
Servings
4 people
Brussels Sprout Salad with Cockles
Brussels Sprout Salad with Cockles
Print Recipe
by Ocean Crown
Servings
4 people
Servings
4 people
Ingredients
  • 1/2 Red onion finely diced
  • 2 tbsp red wine vinegar
  • 2 tsp ground sumac
  • 250 g brussel sprouts shredded (or you can use kale)
  • 1 seeds from one pomegranate
  • 1 apple cored and diced
  • 2 tbsp lemon juice
  • 2 tsp runny honey
  • 2 tbsp olive oil
  • 50 g walnuts
  • 1 jar Ocean Crown Cooked & Pickled Cockles drained
  • salt & freshly ground black pepper
Servings: people
Instructions
  1. Mix the onion with the vinegar, sumac and a little salt and leave to pickle while you prepare the rest of the salad.
  2. Mix the apple with the lemon juice.
  3. Toast and roughly chop the walnuts
  4. Combine all salad ingredients together, including red onions and their pickling liquid and the drained cockles, and season to taste with salt and pepper.
  5. Serve immediately.
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