Recipe details

Denise says:

  • This is an interesting seasonal salad with delicious crunchy elements; walnuts and fresh pears topped with a lemon tahini dressing.
  • I have used ‘date honey’ so it can be vegan, but regular honey works equally well.
  • Preparation Time: 25 minutes
  • Cooking Time: Approx 40 minutes
  •  Serves: 4-6 people


  • 800g brussels sprouts ( about 40), trimmed and halved
  • 2 tablespoons extra virgin olive oil
  • ~
  • 100g kale – stalk removed and roughly chopped
  • 2 courgettes, ends removed and cut at an angle into slices
  • 2 tablespoons extra virgin olive oil
  • 2 firm pears, cored and thinly sliced
  • tahini
  • For the Caramelised Walnuts
  • 100g walnuts  plus 20g for garnish
  • 1 tablespoon ‘date honey’ or regular honey
  • For the Tahini Dressing
  • 50ml lemon juice ( juice from about 4 lemons)
  • 90g tahini
  • 2 tablespoons ‘date honey’ or regular honey
  • Garnish: Pomegranate Seeds and walnuts


  1. Preheat the oven to 180C and line three trays with baking parchment paper.
  2. Put the brussels sprouts in a large bowl and toss with the extra virgin olive oil. Season well and spread onto one of the trays in a single layer.
  3.  Roast for 25-30 minutes.
  4.  Blanch the kale in boiling water, drain and set aside.
  5.  Put the courgettes in a bowl and toss with extra virgin olive oil and season. Transfer to the other lined baking tray. Add the kale and roast for 10 minutes.
  6. For the caramelised walnuts, mix all the nuts with the honey. Spread on to a lined baking tray in a single layer. Roast for 10 minutes or until caramelised. ( Keep back 20g for garnish).
  7. For the dressing, put the lemon juice, tahini, honey and seasoning in a bowl. Whisk together with 2-3 tablespoons water.
  8.  To serve, combine the sprouts, kale, courgettes, pear slices in a bowl. Add the nuts and drizzle with the tahini dressing.
  9. Garnish with reserved walnuts and pomegranates