Serves: 6
Difficulty: Easy
Ingredients:
500g Brussels sprouts, scored with a cross in the stalk end
2 carrots, peeled and sliced into thin rounds
1 large Granny Smith apple, cored, quartered and thinly sliced
45ml (3 tbsp) dried cranberries
45ml (3 tbsp) walnuts or pecan nuts (or replace with a mixture of seeds)
½ pomegranate, seeded
Salt
1 large handful chives, snipped
Method:
1. Cook the Brussels sprouts in a large saucepan of boiling salted water until just tender to the tip of a knife, 3-5 minutes. Drain well and refresh in cold water then drain and dry on paper towel.
2. Cut the sprouts in half and toss with carrots, apple, cranberries, nuts, pomegranate seeds and a generous pinch of salt in a large mixing bowl.
3. Spread out on a platter and sprinkle with the snipped chives before serving.
