Baby. Oh baby baby.
Hello hello good people of the world. Happy holidays and all that.
It’s maybe not so traditional during the festive period. But I love it. So here it is.
I know what you’re thinking: Ew, sprouts, no thanks. Don’t worry. I hear you on this. I’d only ever had boiled sprouts before this (grim, oh so grim), but was determined that if I made them my way, I’d like them. Grilling them is definitely the way forward – they still have a bit of crunch, along with that lovely charred outer. No mulchy sprouts for me Sir!
I started making this last December when I set about on my mission to like sprouts. Mission accomplished!
My mission was in fact so successful that when I went to a carol concert with my flatmate and her sister, I took this with me in a little plastic container for lunch. Typically, they weren’t overly surprised. I felt pretty smug. And I’m pretty sure I looked extra fly.
Sprouts for the win!
Ultimate festive vegan salad
Preparation time: 5-10 minutes
Cooking time: 5-10 minutes
Serve with: A wodge of bread…some crackers…crystal meth. You pick.
Freezes well? Just no.
- 1/2 bag of curly kale – a few generous handfuls, at least.
- 2 handfuls of rocket
- 500g of sprouts, peeled
- 1/2 pomegranate
- 1/4 cup of hazelnuts
- A slosh of olive oil
- 1/2 a lemon
- A coarse salt of your choice. Today I used Maldon rock salt.
- Wash your greens.
- Prepare your greens. Chop your peeled sprouts in half. Remove the spines from the kale if you’ve got whole-leaf sort. Remove the inside of the pomegranate.
- Toast your hazelnuts. Pop them on a roasting tray in a hot oven for 5 minutes or so.
- Heat up a little bit of oil in a griddle pan, then add your sprouts. Let them get to the point where they are starting to char a little, then give the pan a wiggle to char the other side of them. Cook the sprouts until they are charred to your liking, then remove from the heat.
- Add your kale and rocket to a bowl, then splosh in a bit of olive oil. Squeeze the juice from your lemon into it as well. Massage the oil into the greens until the kale has softened.
- Plate up. I tend to put a bed of greens, then the sprouts, a sprinkle of rock salt, then I add a scattering of hazelnuts and pomegranate seeds.
- Munch o’clock!
I’m pretty sure last year I popped some chopped avocado in this. Avocado for the win. Until it goes brown.
If you’re alright with dairy, then fetta cheese or goat cheese would be good with this.
This salad keeps well for a day or two, so it’s a good option for a cook-ahead lunch. And since it’s not too ‘saucy’, it’s easy to carry around without any leakage chaos. We’ve all been there!
So, tell me you’re not hungry? Go make this. Just send me a cheque after.
Buon appetito friends!