Recipes

Shaved Brussels Sprouts And Freekeh Salad

Daisy Nichols|

Shaved Brussels Sprouts And Freekeh Salad
3 (4 ratings)
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The often – wrongly! – despised Brussels sprouts are truly delicious when given a chance to shine. In this recipe they are shaved super-fine and eaten as a salad ingredient, deliciously paired with a sprightly dressing and refreshing herbs. Freekeh is a highly nutritious grain made from roasted green grains (usually wheat). It has a lovely chewiness that adds another dimension to this salad. — Caroline Griffiths, author of The Vegetable: Recipes That Celebrate Nature
Servings
4
Ingredients
  • 1/4 cup orange juice
  • 2 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon pomegranate molasses
  • 1 teaspoon dijon mustard
  • 1 small garlic clove, crushed
  • 1/2 cup cracked freekeh
  • 7 ounce brussels sprouts, trimmed
  • 3 spring onions (scallions), finely sliced
  • handful of mint, roughly chopped
  • handful of cilantro leaves
  • handful of pomegranate seeds
  • 2 tablespoon walnuts, toasted and roughly chopped (optional)
Directions
  1. For the dressing, combine the ingredients in a jar. Seal with the lid and shake until well combined. Season to taste.
  2. Cook the freekeh in a large saucepan of lightly salted boiling water for 15–20 minutes, or until al dente. Rinse under cold running water, then drain well, squeezing out as much water as possible.
  3. Using a sharp knife, or a mandolin if you have one, shave the Brussels sprouts lengthways as finely as you can.
  4. Put the cooled freekeh in a large bowl. Add the shaved sprouts, spring onion, and herbs, and toss to combine. Drizzle with the dressing and toss until mixed through.
  5. Serve sprinkled with the pomegranate seeds, and walnuts if using.
  6. Recipe excerpted from The Vegetable: Recipes That Celebrate Nature by Caroline Griffiths and Vicky Valsamis (Smith Street Books, 2017)
 
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