The addition of sweet and tart fruit, fresh herbs and a punchy mustard and tahini vinaigrette make this salad an irresistible starter
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cooling Time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4-6 |
| Cuisine | Arabic |
| Special Occasion | Christmas |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 745 |
| Fat | 55.2g |
| Saturates | 6.8g |
| Protein | 19.3g |
| Carbs | 55.7g |
| Sugars | 23.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large frying pan, fry the shawarma ‘meat’ in 1 tbsp of olive oil until crispy. Set aside to cool.
Using a mandolin slicer, shred the Brussels sprouts. Alternatively, thinly slice using a knife.
Zest and juice the lemon. Remove the core from the apples, chop in half then thinly slice. Place the slices in a bowl of cold water and add the lemon juice to prevent browning.
Peel and thinly slice the onion. Roughly chop the herbs. Roughly chop the walnuts.
To make the dressing, peel and mince the garlic. Place it in a small bowl, along with the mustard, tahini, maple syrup, vinegar, water, 180ml olive oil and whisk together. Season to taste
In a large bowl, toss the shredded Brussels sprouts, drained apple slices, onion, herbs, kale and lemon zest together with ¾ of the salad dressing. Gently toss in the cooled crispy shawarma ‘meat’, dried cranberries, walnuts and pomegranate jewels.
Serve the salad with the remaining vinaigrette on the side.
