Sprouts are the hero at Christmas, these little green gems have been traditional at the festive dinner table for as long as we can say turkey. However, year on year they are forgotten about and as soon as boxing day arrives they’re helpless, lonely and still need eating.
We absolutely LOVE sprouts, and our Zero Waste Brussel Sprout & Blood Orange Salad is the perfect way to celebrate a great vegetable that is grown on mass by our U.K. farmers long after Christmas has gone. Check out how we have transformed a Christmas classic into a fresh and delicious salad…
Serves 4-6 (as a side salad)
500g brussel sprouts
3 blood oranges, zested before peeled
3 tbsp honey
1 tbsp balsamic vinegar
Handful mint leaves roughly chopped
1 small raddichio
1 small bag Beetroot leaves or any other non bitter salad leaf
25g Toasted and crushed walnuts and/or hazelnuts
25g Toasted breadcrumbs, from stale/leftover bread ends
- Fill a pan with water a put onto a high heat to boil, season with a small handful of table salt.
- Prep and peel a few of the dirty outer leaves from the brussel sprouts and halve through the root.
- Wash in cold water and set aside until the water is boiling.
- Once the water is boiling, pour in the brussel sprouts and cook for 5 minutes, drain and cool in iced water.
- With a knife, peel the skin and pith (the white parts) from the blood oranges and cut either side of the segments to remove the pulp in pieces. Squeeze the leftover orange juice into a small bowl and discard the skin.
- Measure the honey and balsamic into the bowl with the blood orange juice and mix together.
- Once cold, drain the brussel sprouts.
- Heat a non-stick frying pan on a high heat, add in the oil and fry the sprouts until a golden colour.
- Add in the honey and orange juice and mix together with the sprouts in the pan, allow to bubble away on a high heat still so that they become coated with the sticky sweet glaze.
- Remove from the heat and allow to cool.
- Prep the radicchio by removing the stem from the centre and cutting or tearing into small bite sized pieces, toss in a bowl with the other salad leaves, mint and blood orange segments.
- Once cool, mix the brussel spouts with the salad leaves, add all the dressing from the sprouts pan. Pile into a salad bowl and top with the toasted walnuts, hazelnuts and toasted breadcrumbs just before serving.
Our no waste elements:
- Brussel sprouts are still in season but go to waste post Christmas. Although readily available all year round, these little green gems are best bought from September – February
- Breadcrumbs from leftover bread ends, stale bread can be the best carrier of dressings and juices
- Zest and Juice from the blood oranges used in dressing making use we use every element to the orange
- Keep the blood orange skin, remove the white pith and boil in sugar to make a sweet and fresh orange syrup. Use in dressings, marinades and even add it to delicious cocktails for an extra delicious surprise
Recipe by Sarah, Head Development Chef