This colourful salad makes a quick and easy lunch, or a great side dish 

For the salad - 400g brussel sprouts shredded, 100g pomegranate seeds, 50g pine nuts, 1 tsp cumin seeds, 1 red onion chopped, handful of coriander

For the dressing - 1 orange zest and juice, 1 lemon zest and juice, 3 tbsps white balsamic, 1 tbsp sugar, 5 tbsp olive oil, 2 tsp grainy mustard

Toast the pine nuts in a saucepan over a medium heat keeping a very close eye - remove from the heat as soon as they start to brown and tip onto a plate. Add the cumin seeds into the same pan and toast for 30 seconds before removing from the heat. Then add all the dressing ingredients into the pan with the cumin and stir. Season then add the chopped onion.

Pile the shredded sprouts into a bowl, pour over the dressing and toss well. Leave for 10/15 mins so the sprouts to soak up the citrus flavours, then before serving garnish with the coriander, pomegranate seeds and pine nuts.


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