Denise says:

  • This salad brings together crunchy apples, comforting orzo and crispy Brussel sprouts. Top with fresh herbs and pomegranate seeds for added vibrancy.
  • Preparation Time: 15 minutes
  •  Cooking Time: 20 minutes
  •  Serves: 4-5 people

Ingredients:

  • 225g orzo
  • 1 tablespoon olive oil
  • 225g Brussel sprouts – trimmed and finely shredded
  • 2 red apples – cored, quartered and roughly sliced
  • 2 pomegranates – seeds only
  • ½-1 red chilli – deseeded and finely chopped
  • 2 tablespoons parsley – chopped
  • 2 tablespoons thyme leaves
  • 2 tablespoons chives – chopped
  • 2 tablespoons mint – chopped
  • 1 tablespoons poppy seeds
  • For the dressing
  • 1 lemon – juiced
  • 6 tablespoon olive oil 1 tablespoon honey/maple syrup
  • 2 teaspoons Dijon mustard
  • Garnish:  50g toasted pecan nuts – optional

Method

  1. Bring a pan of lightly salted water to the boil and cook the orzo for 12-15 minutes until tender. Drain and refresh with cold water. Set aside.
  2. Heat the oil in a large heavy based frying pan and cook the shredded sprouts over a high heat for 2-3 minutes until just softened. Remove from the heat. Add the orzo to the apples and toss in the sprouts, pomegranate seeds, chilli, herbs and poppy seeds.
  3. Place the dressing ingredients into a screw top jar and shake vigorously to mix. Pour over the salad and toss again to mix. Season generously with salt and freshly ground black pepper and toss again.
  4. Garnish with a sprinkling of toasted almonds if using.
Tagged in: apple, Brussel sprouts, Chives, Italian, lemon, Lunch, Mint, Orzo, Pomegranates, Poppy Seeds, Side dish, Starter, Thyme