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Shaved Brussels Sprouts and Freekeh Salad

Fall in love with the underrated Brussels sprout

The often – wrongly! – despised Brussels sprouts are truly delicious when given a chance to shine. In this recipe they are shaved super-fine and eaten as a salad ingredient, deliciously paired with a sprightly dressing and refreshing herbs. Freekeh is a highly nutritious grain made from roasted green grains (usually wheat). It has a lovely chewiness that adds another dimension to this salad. — Caroline Griffiths, author of The Vegetable: Recipes That Celebrate Nature


For the orange and pomegranate dressing:

  • 1/4 Cup orange juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon sherry vinegar
  • 1 Teaspoon pomegranate molasses
  • 1 Teaspoon Dijon mustard
  • 1 small garlic clove, crushed

For the salad:

  • 1/2 Cup cracked freekeh
  • 7 Ounces Brussels sprouts, trimmed
  • 3 spring onions (scallions), finely sliced
  • Handful of mint, roughly chopped
  • Handful of cilantro leaves
  • Handful of pomegranate seeds
  • 2 Tablespoons walnuts, toasted and roughly chopped (optional)


For the orange and pomegranate dressing:

For the dressing, combine the ingredients in a jar. Seal with the lid and shake until well combined. Season to taste.

For the salad:

Cook the freekeh in a large saucepan of lightly salted boiling water for 15–20 minutes, or until al dente. Rinse under cold running water, then drain well, squeezing out as much water as possible.

Using a sharp knife, or a mandolin if you have one, shave the Brussels sprouts lengthways as finely as you can.

Put the cooled freekeh in a large bowl. Add the shaved sprouts, spring onion, and herbs, and toss to combine. Drizzle with the dressing and toss until mixed through.

Serve sprinkled with the pomegranate seeds, and walnuts if using.

Recipe excerpted from The Vegetable: Recipes That Celebrate Nature by Caroline Griffiths and Vicky Valsamis (Smith Street Books, 2017)