Ingredients

The following ingredients have 5 Servings
  • 500 g / 18 oz fresh Brussels sprouts
  • 60 ml / ¼ cup extra virgin olive oil
  • 30 ml / 2 tbsp lemon juice
  • 10 ml / 2 tsp maple syrup
  • 2 heaped tsp wholegrain mustard (make sure it's vegan)
  • small shallot, finely grated
  • salt and pepper, to taste
  • a handful of fresh parsley, finely chopped
  • arils of ½ pomegranate*
  • 15 ml / 1 tbsp extra virgin olive oil
  • 20 ml / 4 tsp maple syrup
  • 1 tsp smoked paprika
  • 3 tbsp soy sauce (or tamari)
  • 1 tsp tomato paste
  • 100 g / 1 cup almond flakes

Instruction

  • Shred Brussels sprouts very finely, using the lowest mandolin setting or a very sharp knife.
  • Mix olive oil, lemon juice, maple syrup, mustard and finely grated shallot really well. Season with salt and pepper to taste.
  • Stir the dressing through the sprouts and set aside for the Brussels sprouts to soften while you make your almonds.
  • Preheat the oven to 120° C / 250° F (100° C / 210° F fan) and line a baking tray with a piece of baking paper.
  • Mix the almond bacon marinade ingredients together in a small bowl. Toss the almond flakes in the marinade and spread them on the prepared baking tray.
  • Place the tray in the oven for about 30-35 minutes, giving the almonds a good stir halfway through the baking time. They may appear to still be a little soft when warm but will crisp up once out of the oven and cooled.
  • Just before serving, sprinkle the salad with fresh parsley, pomegranate arils and almond 'bacon'.