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14 Dec, 2021

Brussel Sprout Salad

We may be veg-centric but I would go so far to say sprouts are our favourite thing about Christmas. Each year, nothing delights us more than coming up with a new seasonal recipe for these beauties. This year, we are proud to present our new and improved brussel sprout salad. Roasted brussels paired with sautéed spiced shallots on a base of cavolo nero, finished with a generous drizzle of cashew cream and toasted almonds. Trust us, you will never tire of a sprout with this dish. Perhaps a new one to bring to the Christmas table and wow your loved ones?


Serves 2 as a main or 4 as a side.


  • 500g sprouts, halved
  • 200g cavolo nero, chopped
  • 4 shallots, chopped into rounds
  • 1 tsp mixed spice
  • Cracked black pepper
  • Maldon Salt
  • Handful of flaked almonds

For the cashew cream:

  • 100g cashews, soaked in boiling water for 10 minutes and drained
  • 50 ml water
  • 50 ml rapeseed oil
  • 1/2 tsp Malden salt
  • Pinch cracked black pepper


  1. Preheat your oven to 200 degrees celsius.
  2. Drizzle some oil, salt and pepper onto your sprouts in a baking dish and roast in the oven for 30 minutes. Meanwhile, make your cashew cream by blitzing all the ingredients in a blender until smooth and velvety.
  3. Sauté the shallots in a little oil on a low-medium heat, with the mixed spice, until softened. Add your cavolo nero, season with salt and pepper and sauté for 2-3 minutes more.
  4. When the sprouts are softened and slightly browned on the top, layer your dish starting with the cavolo nero and shallots as a base. Top with the sprouts and then drizzle your cashew cream over the top. Finish with a sprinkling of flaked almonds.