A crunchy, juicy and slightly peppery salad that relies on using very fresh brussels sprouts for optimum flavour.
Serves: 4
INGREDIENTS
½ cup sorghum, rinsed and drained
Dressing
3 tablespoons olive oil
2 cloves garlic, crushed
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
sea salt and ground pepper
To assemble
250 grams medium very fresh, firm brussels sprouts
1 small red onion
1 persimmon, quartered and peeled or skin left on
½ cup freshly grated parmesan cheese
big handful mint, roughly chopped
¼ cup spicy rockmelon seeds
½ cup pomegranate seeds, if available
METHOD
Cook the sorghum as per the packet instructions. Drain and rinse in cold water, then drain well again.
Dressing: Whisk all the ingredients together in a large bowl and season generously.
To assemble: Pull any loose leaves off the sprouts. Slice the brussels sprouts, red onion and persimmon very thinly using either a mandoline or very sharp knife.
Add the sorghum, brussels sprouts and the red onion to the dressing and toss well to coat. Add the parmesan and toss again, then add the persimmon, mint, rockmelon seeds and pomegranate seeds.
Transfer to a serving bowl and grind over a little pepper.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!