Warm Rice, Roasted Sprout, Pecan, Pomegranate Salad – with the addition of chickpeas, herbs, lemon and pistachio too! A delicious alternative for the seasonal Brussels Sprout during this Festive period.
To serve: Fresh parsley, lemon juice, pomegranate seeds
Start by preheating the oven to 200C. Place your prepared sprouts on a lined baking tray and drizzle in oil. Sprinkle over the sprout dust to coat, then season. Using your hands, toss the sprouts so that they are all evenly covered. Place in the oven to roast for 30 to 40 minutes, constantly checking that the sprouts are not burning or browning too fast. If they are, lower the heat. Remove once slightly crisp around the edges and a light brown. Set aside.
In a large frying pan, heat some oil, then fry the onion for a few minutes. Add in the garlic and continue to fry, stirring often, until the onion is starting to go translucent. Tip in the cooked rice, pecans, chickpeas, pistachios and cooked sprouts – as well as the sprout dust or chilli flakes, if using – and continue to cook, stirring often, until warm and fragrant. Season to taste.
Serve immediately, topped with plenty of pomegranate seeds, fresh parsley and drizzles of fresh lemon.