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.

Serves: 4-6

Instagram: denises_kitchen

Method

• Preheat oven to 180°C and line three oven trays with baking parchment.
• Put Brussels sprouts in a large bowl and coat with 1 tbsp of the extra virgin olive oil. Season well and spread on to one of the trays in a single layer and roast for 25-30 minutes.
• Blanch the kale in boiling water, drain and set aside.
• Put the courgettes in a bowl, coat with the remaining olive oil and season. Transfer to the second lined baking tray. Add wilted kale and roast for 10 minutes.
• For the caramelised walnuts, mix all the nuts with the silan. Spread on to the last lined baking tray in a single layer. Roast for 10 minutes or until caramelised.
• To make the dressing: whisk together all the ingredients with 2-3 tbsp of water. Season to taste.
• To serve: mix sprouts, kale, courgettes and pear slices in a bowl. Add the nuts and drizzle with the tahini dressing.
• Garnish with walnuts and pomegranate seeds.