Dalia Dogmoch's Brussels sprouts, cranberry & cashew salad
Dalia Dogmoch's Brussels sprouts, cranberry & cashew salad
20 minutes
Prep Time15 minutes
Cook Time5 minutes
Serves6
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Method
1
Slice the Brussels sprouts and onion very thinly, using a food processor or mandolin.
2
Heat a deep pan over a medium heat. Add the butter, and fry the sliced sprouts and onions for about 3-4 minutes. Leave to cool.
3
Meanwhile, to make the dressing whisk together the vinegar, pomegranate molasses, vinegar, sumac, salt and pepper.
4
Toss the sprouts and onions with the dressing. Garnish with pomegranate seeds, cranberries, cashews and some mache lettuce.
