INGREDIENTS

Serves 4-6

100g Brussel sprouts, sliced
150g quinoa
100g lentils (any colour)
50g hazelnuts toasted
seeds of 1 pomegranate
4 tablespoons olive oil
juice of 1 lemon
1tbsp pomegranate molasses
sea salt & freshly ground pepper

Cook quinoa and lentils according to packet instructions, approximately 20 minutes.
Roast hazelnuts on a baking tray in the oven for 10 minutes.
Meanwhile, mix lemon juice, seasoning, olive oil and pomegranate molasses to make dressing.
Chop the bottoms off the Brussel sprouts, peel some of the outer leaves if necessary and slice as thinly as possible.
Toss all together in a large bowl, when pulses have cooled. Scatter pomegranate seeds.

Approximate cost £4.50