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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.