recipes

Brussels Sprout Salad with Hazelnuts & Pecorino

January 09

This Brussels Sprout Salad with Hazelnuts & Pecorino is a fresh, vibrant twist on a classic. Thinly sliced sprouts meet sweet pomegranate seeds, crunchy hazelnuts, and the rich bite of Pecorino, all brought together with a zesty honey-mustard dressing. It’s quick, refreshing, and full of flavour—perfect for a light yet satisfying side or a stand-alone dish!

Serves

Method

1. In a jam jar with a screw-top lid, place the vinegar, mustard, garlic, honey, and oil, shake to amalgamate.
2. Cut the pomegranate in half and hold one half cut side down over a bowl. Bash with the back of a wooden spoon to release the seeds, repeat with the other half.
3. Using the food processor with a slicing attachment, slice the sprouts finely. Place in a large mixing bowl with the pomegranate seeds, half the hazelnuts, and half of the pecorino cheese.
4. Add the dressing and toss to coat. Turn out onto a serving platter and sprinkle over the remaining nuts and cheese before serving.

1 large pomegranate

1 lb Brussels sprouts, roots and outer leaves trimmed

2.65 oz skinless roasted hazelnuts, chopped

1.75 oz pecorino cheese, shaved

2 tbsp white wine vinegar

2 tsp Dijon mustard

3 fl oz extra-virgin olive oil

2 garlic cloves, finely chopped

2 tsp honey

Sea salt and freshly ground black pepper

1 large pomegranate

500g Brussels sprouts, roots and outer leaves trimmed

75g skinless roasted hazelnuts, chopped

50g pecorino cheese, shaved