A salad that proves just how delicious sprouts can be. It's one of my favourites.
Start by preparing the Brussels sprouts. Trim the bottom of each one, then peel off the very outer leaves and chop in half. Place on a baking tray and drizzle with a good glug of olive oil, the maple syrup and a large pinch of salt and black pepper. Give everything a mix with your hands, then roast for 20-25 minutes, or until the sprouts are golden brown and tender.
Meanwhile, cook the quinoa in salted water according to the packet’s instructions.
To serve, toss the sprouts, quinoa, grated apple and half the hazelnuts and pomegranate seeds together in a mixing bowl. Transfer to a serving dish or divide between plates and top with the remaining nuts and seeds. Finish with a generous drizzle of balsamic glaze.
Recipe courtesy of georgieeats.co.uk