Servings
6
Prep time
Cook time
Recipe
Ingredients
- 3 tbsp tahini
- 1 tbsp extra-virgin olive oil
- 3 tbsp warm water
- 1 clove garlic, minced
- Good pinch sea salt
- 2 tbsp lemon juice
- Lemon zest, for garnish
- 3 cups shredded Brussels sprouts
- 3 cups green leaf (rocket, baby spinach, shredded kale)
- Handful crumbled feta or shaved parmesan
- Handful fresh herbs (parsley, mint, coriander), extra for garnish
- Handful roughly chopped nuts (almonds, walnuts, pistachios)
- 1 medium avocado, quartered
- Optional Additions Shredded chicken, pomegranate seeds, dried cranberries, chickpeas
Method
- To make the dressing, in a small bowl add tahini, olive oil, warm water, garlic, sea salt and lemon juice. Stir until well combined and creamy. Add more water if needed.
- Place shredded Brussels sprouts and fresh herbs in a large bowl, drizzle with ¾ of the dressing and toss.
- Toss through green leaves and transfer to a serving dish. Drizzle with remaining dressing and top with lemon zest, feta, herbs, chopped nuts and avocado.
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