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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!