Brussels sprouts and pomegranate side salad
This makes a lovely alternative to the token soggy sprouts added to the plate as a Christmas necessity. This is light and adds a beautiful contrast of freshness amongst the rich festive foods.
You can make this the day before or earlier in the day on Christmas and leave in the fridge until you’re ready to serve.
Approx 400g of sprouts or about 4 or 5 sprouts per person
Juice of half a lemon
1 tsp maple syrup
3 tbsp pomegranate seeds
Extra virgin olive oil
Salt and pepper
Slice the Brussels sprouts really thinly (use a mandolin, the shredder attachment on a food processor or with a sharp knife - try to get them as fine as possible) and put in a bowl. Drizzle over a little oil, the lemon juice, maple syrup and some salt and pepper. Toss together well, breaking up the sprout leaves a bit as you go. Finally, stir through pomegranate seeds.