“This warm salad is the perfect way to spruce up Brussels sprouts. Long gone are the days of the over-boiled, slimy mini-cabbages – here it’s all about lightly browned, crunchy little gems. The toasted peanuts and pumpkin seeds work magic, bringing out the savoury nuttiness of the sprouts.” – Lily Simpson
Ingredients
40g dried cranberries
Zest and juice of 1 lemon
150g quinoa
2 spring onions, finely sliced lengthways
Rapeseed oil for frying
250g Brussels sprouts, cut in half
1 tbsp pumpkin seeds
2 tbsp roughly chopped peanuts
Flaked sea salt and cracked black pepper
Fresh coriander, roughly chopped, to garnish
39
METHOD
Put the cranberries in a small bowl and add the lemon juice and a pinch of salt. Leave to soak. Put the quinoa in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then leave to simmer gently for 10–12 minutes until the quinoa is cooked and the tail has separated from the seed. Drain in a sieve and tip into a mixing bowl. Add the soaked cranberries, the spring onions, lemon zest and a pinch of pepper. Mix well.
Heat a little oil in a frying pan and sauté the Brussels sprouts until lightly browned. Add the pumpkin seeds, peanuts and a pinch each of salt and pepper. Cook, stirring, for a minute longer to brown the seeds and peanuts.
To serve, place the quinoa on a large serving platter, top with the Brussels sprouts mixture and garnish with some chopped coriander.
Extract taken from Detox Kitchen Vegetables by Lily Simpson | Bloomsbury Publishing £26 | Photographs by Issy Croker
READ MORE: The recipe for Bridget Jones’s Salmon and Hoisin Duck Pancakes.
