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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Shredded Sprout, Apple + Chickpea Salad with Maple Dijon Dressing
Ever tried raw sprouts? If not, let us introduce you to our favourite new way to eat them. Thinly shaved and tossed with crunchy apples, squidgy sweet dates + Queen Chickpeas, all tossed in a maple mustard vinaigrette. It'll completely change both the sprout + winter salad game.
Ingredients
45g pecans or hazelnuts
200g Brussels sprouts, finely shredded or sliced using a mandolin
1 large apple (or 2 small) thinly sliced
4 large medjool dates, roughly chopped (or about 20g raisins)
1 x 570g jar Queen Chickpeas, drained and rinsed
45g pecorino or parmesan
For the Dressing5 tbsp olive oil
2 tbsp apple cider or white wine vinegar
2 tsp dijon mustard
1 tbsp maple syrup
1 garlic clove, grated
Directions
Toast the nuts in a dry pan over a medium heat until golden and smelly toasty, about 2-3 minutes. Roughly chop.
Add all of the dressing ingredients to a small bowl or empty jar with a pinch of salt and pepper and shake until well combined. Check the taste - adding more seasoning, acidity or sweetness to your your preference.
To a large bowl, add the shredded sprouts, apple slices, chickpeas, dates and toasted nuts and toss to combine. Pour over most of, but not all, of the dressing and toss well to coat. Using a veg peeler, shave in about half of the pecorino and give the salad another gentle toss.
Tip the salad onto a large serving platter or divide onto serving plates. Shave over the remaining cheese and finish with cracked black pepper and a final drizzle of the remaining dressing. Serve immediately.
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