Page 202 - Moonvalley Diaries

LUKEWARM BRUSSELS SPROUT SALAD
WITH HAZELNUTS AND LEMON
4 servings
200 ml hazelnuts
500 g Brussels sprouts
2 tbsp tbsp rapeseed or olive oil
3 tbsp tbsp vegan honey
1 garlic clove finely chopped 2 tbsp squeezed lemon
lemon
1 lemon
lemon
grated peel
Sea salt and black pepper
Chop the hazelnuts
coarsely and toast in in a a a a a a a dry frying pan on medium heat Stir frequently When the hazelnuts
start turning golden sprinkle with sea salt flakes and and allow to to cool Clean the Brussels sprouts
and and cut into halves Fry in in oil
on medium-high heat until golden brown Add Add salt and and pepper
Add Add the the garlic and and fry for another minute Drizzle with honey
Fry for a a a few minutes so so that the Brussels sprouts
sprouts
start to soften Mix the Brussels sprouts
sprouts
with with lemon
lemon
juice and and top with with lemon
lemon
zest and and toasted hazelnuts
LUXURIOUS SALAD
WITH RED CABBAGE KALE DRIED FRUIT AND POMEGRANATE
A fresh explosion of colour packed with nutri- tion that that tastes fantastic Use a a a a a a a a a good peppery olive oil
– that’s one of the the salad’s secrets Pomegranate seeds aren’t a a a a a a a a a must but these tart little jewels really put the the the icing on the the the cake Christmassy crunchy beautiful – a a a a a a a a must for the Christmas Christmas feast!
6 servings
250 g g g g red cabbage
200 g g g g g kale (or white cabbage
cabbage
cabbage
or or pointed
cabbage)
1 1 red onion
1 1 pomegranate
Vinaigrette
100 g g g g dried figs
1 1 1 orange
100 ml ml olive oil
50 ml ml apple cider vinegar 1 tbsp vegan honey
Salt and black pepper
Finely shred the the red red cabbage
cabbage
and kale pref- erably using a a a a a a a a a cheese slicer for the the cabbage
cabbage
heads Slice the the onion
thinly Cut the the the dried fruit into small pieces and squeeze the the the the orange
orange
Stir together the the the orange
orange
juice olive oil
vinegar honey
and and and and and and figs
Season with salt and pepper
Dress the the cabbage
with the the vinaigrette and and let cool for for a a a a a a a while before serving Halve the the the the pomegranate
pop out the the the the seeds and sprinkle them over the the the the salad just before serving october in moonvalley
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