Brussels Sprout & Kale Winter Salad

Serves 4—6

Ingredients:

For the dressing:

handful of cashews (about 50g / 1.8 oz)

3 tablespoons tahini

2 tablespoons nutritional yeast

1 teaspoon capers (rinsed)

1 tablespoon Dijon mustard

1 lemon (zest and juice)

2 tablespoons olive oil or rapeseed oil

salt and pepper to taste

Ingredients

2 handfuls of hazelnuts (about 100g) chopped

2 handfuls of sesame seeds (about 50g)

200g kale stalks removed & torn into bite-sized pieces

350g brussels sprouts, shredded

¼ small white or red cabbage (about 250g), shredded

Method:

Preheat the oven to 160°C (fan) / 350°F. Place the cashews in a small bowl, pour 100ml of boiling water over them, and set aside to soften.

Spread the hazelnuts and sesame seeds onto a baking tray and toast in the oven for 8–10 minutes, or until golden.

Meanwhile, bring a large pot of salted water to a boil. Add the kale, sprouts, and cabbage, and blanch for 2–3 minutes. Drain the vegetables, refresh them in cold water, and then drain thoroughly, ensuring as much water as possible is removed.

For the dressing, transfer the softened cashews and their soaking water to a high-speed blender. Add the remaining dressing ingredients and blend until smooth, adding a little extra water if needed to achieve the desired consistency.

Combine the vegetables, dressing, toasted hazelnuts, and sesame seeds in a large serving bowl or on a platter. Toss everything together, serve and enjoy!