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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!