Cook: 40 minutes

Serves: 4 - 6

Walnuts, pears, lemons and silan (date honey) make it perfect for Tu Bishvat but it's a great salad for any winter lunch. Silan makes it vegan, but you can swap in regular honey if you prefer.

Preparation: 25 minutes

Cooking: 40 minutes approx.

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Ingredients

Name: Caramelised walnut and crispy Brussel sprout salad
Prep time: 25 min
Cook time: 40 min
Yield: 4 - 6
Ingredients: 800g Brussels sprouts (about 40), trimmed and halved; 2 tbsp extra virgin olive oil; 100g kale, stalks removed and roughly chopped; 2 courgettes, cut into slices at an angle; 2 tbsp extra virgin olive oil; 2 firm pears, skin on, cored and thinly sliced; For the caramelised walnuts:; 100g walnuts; 1 tbsp silan; For the dressing; 50ml lemon juice (about 4 lemons); 90g tahini; 2 tbsp silan; Garnish; Seeds of ½ pomegranate; 20g walnuts

800g Brussels sprouts (about 40), trimmed and halved

2 tbsp extra virgin olive oil

100g kale, stalks removed and roughly chopped

2 courgettes, cut into slices at an angle

2 tbsp extra virgin olive oil

2 firm pears, skin on, cored and thinly sliced

For the caramelised walnuts:

100g walnuts

1 tbsp silan

For the dressing

50ml lemon juice (about 4 lemons)

90g tahini

2 tbsp silan

Garnish

Seeds of ½ pomegranate

20g walnuts

Caramelised walnut and crispy Brussel sprout salad

Method

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Ingredients