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    Winter vegetable salad with hazelnuts

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    Winter vegetable salad with hazelnuts

    Flower sprouts combine all the flavour of regular
    Brussels sprouts with the sweet nuttiness of kale.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    1 red onion, thinly sliced
    2 celery stalks, thinly sliced
    1 tsp caster sugar
    Pinch of salt
    1–2 tbsp lemon juice
    50g unblanched hazelnuts, roughly chopped
    1 thick slice granary bread, about 75g, torn into small pieces
    220g Tenderstem or purple sprouting broccoli, halved lengthways
    2 x 160g packs Waitrose Flower Sprouts
    1 tbsp olive oil
    25g pack fresh parsley, leaves only
    110g pack pomegranate seeds
    100g essential Waitrose Greek Light Salad Cheese, crumbled 


    1. Place the red onion and celery in a large glass serving bowl and sprinkle with the sugar and a pinch of salt. Add the lemon juice, stir together well and set aside.

    2. Heat a non-stick frying pan and cook the hazelnuts and bread for 5 minutes until nicely browned. Set aside to cool for 5 minutes.

    3. Meanwhile, cook the broccoli in a large saucepan of boiling water for two minutes, then add the flower sprouts for a further minute. Drain well and cool under running water, then add to the salad bowl and drizzle over the oil. Toss well together.

    4. Scatter the parsley, pomegranate, cheese, and the hazelnuts and crunchy bread over the vegetables. Drizzle over a little extra oil and a grind of black pepper if you wish, and serve. 

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    Cook’s tip
    Get ahead by preparing the salad in advance, then scatter over the hazelnuts and crunchy breadcrumbs just before serving.  


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