Lamb koftas with beetroot & apple raita
Skewer patties of spicy lamb mince and serve with a vibrant pink yogurt sauce for an easy, freezable weeknight dinner
Sprout salad with citrus & pomegranate
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 4 - 6
Skip to ingredients
For the salad
- 50g blanched hazelnuts
- 1 heaped tsp cumin seeds
- 1 small red onionfinely chopped
- 400g brussels sproutsshredded with a processor or by hand
- handful of coriandertorn (optional)
- 100g pomegranate seeds
For the dressing
- 1 orangezest, plus 2 tbsp juice
- 1 lemonzest and juice
- 3 tbsp rice wine vinegar(or use cider vinegar with a pinch more sugar)
- 1 tbsp golden caster sugar
- 5 tbsp olive oil
- 2 tsp wholegrain mustard
Nutrition: per serving (6)
- kcal214
- fat16g
- saturates2g
- carbs11g
- sugars10g
- fibre5g
- protein4g
- salt0.2g
Method
step 1
Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.
step 2
Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.
