GREAT with cold meats. Serves: 6
50g flaked almonds
2 tbsp mixed seeds
800g Brussels sprouts, halved and finely sliced
1 small red onion, halved and thinly sliced
Small bunch of mint, leaves picked and finely chopped
50g dried cranbe
1 lemon, zested and juiced
1 tbsp white wine vinegar
1 tbsp honey
2 tsp tahini paste
3 tbsp extra-virgin olive oil
1 Combine dressing ingredients in a large bowl with a pinch of salt. Toast almonds in a dry frying pan over a low heat for a couple of minutes until golden, then tip onto a plate to cool. Toast seeds in same way until they pop. Leave to cool.
2 Tip sprouts into bowl with dressing. Add onion, mint, cranberries, almonds and seeds, then toss to coat.