Menu a la Harts
Brussels Sprouts, Peanut and
Pumpkin Seed Salad
HARTS
TEAM TIP
To keep stainless steel looking
like new, wash in a solution of
one-part vinegar and one-part
water. Great for kettles and
metal kitchen tools.
Sarah
This warm salad is the perfect way to spruce
up Brussels sprouts. Long gone are the days of
the over-boiled, slimy mini-cabbages – here it’s
all about lightly browned, crunchy little gems.
The toasted peanuts and pumpkin seeds work
magic, bringing out the savoury nuttiness of
the sprouts.
Ingredients
Serves 2
40g dried cranberries
Zest and juice of 1 lemon
150g quinoa
2 spring onions, finely sliced lengthways
Rapeseed oil for frying
250g Brussels sprouts, cut in half
1 tbsp pumpkin seeds
2 tbsp roughly chopped peanuts
Flaked sea salt and cracked black pepper
Fresh coriander, roughly chopped, to garnish
Method
Put the cranberries in a small bowl and add
the lemon juice and a pinch of salt. Leave to
soak.
Put the quinoa in a pan with a pinch of salt
and cover with three times the amount of
water. Bring to the boil, then leave to simmer
gently for 10–12 minutes until the quinoa is
cooked and the tail has separated from the
seed. Drain in a sieve and tip into a mixing
bowl. Add the soaked cranberries, the spring
onions, lemon zest and a pinch of pepper.
Mix well.
Heat a little oil in a frying pan and sauté the
Brussels sprouts until lightly browned. Add
the pumpkin seeds, peanuts and a pinch each
of salt and pepper. Cook, stirring, for a minute
longer to brown the seeds and peanuts.
To serve, place the quinoa on a large serving
platter, top with the Brussels sprouts mixture
and garnish with some chopped coriander.
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Mason Cash Cane Set
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Henckels Four Star 3” /
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