Name: Brussels sprouts slaw with baharat hazelnut dressing
Ingredients: 70g couscous; 3 tbsp apple cider vinegar; 1½ tbsp Dijon mustard; 2½ tbsp maple syrup; 80ml olive oil; 1 garlic clove, crushed; 500g brussels sprouts, trimmed (save any loose leaves) and finely sliced in a food processor or on a mandoline; 3 spring onions, thinly sliced (30g); 4 clementines; 20g barberries; 100g hazelnuts, roughly chopped; 1½ tsp baharat; 20g basil, roughly torn; Fine sea salt

Side Christmas

Serves 4-6

Prep 20 min

Cook 10 min

For a vegetarian holiday feast, this will make an impressive side. It’s also something to have once you’ve maxed out on all things roasted and rich and all you yearn for is to be left alone with a bowl of something nourishing and fresh.

Ingredients

70g	couscous
3 tbsp	apple cider vinegar
1½ tbsp	Dijon mustard
2½ tbsp	maple syrup
80ml	olive oil
1 garlic	clove, crushed
500g	brussels sprouts, trimmed (save any loose leaves) and finely sliced in a food processor or on a mandoline
3	spring onions, thinly sliced (30g)
4	clementines
20g	barberries
100g	hazelnuts, roughly chopped
1½ tsp	baharat
20g	basil, roughly torn
	Fine sea salt

Method

Cover the couscous with 125ml of boiling water, cover with a plate and set aside for 10 minutes.
Whisk together the vinegar, mustard, 1 tablespoon maple syrup, 2 tablespoons oil, garlic and 2 teaspoon salt in a large bowl. Add the sprouts (including any loose leaves) and spring onions and massage the dressing firmly into the sprouts and set aside to soften for at least 30 minutes.
Stand the clementines upright and cut away the peel and pith, following the curve of the fruit. Hold each clementine over a bowl and, using a sharp knife, cut between the membranes to release each segment into the bowl. Squeeze the membranes over a separate small bowl to extract any remaining juice and add the barberries.
Heat the remaining 50ml oil in a small frying pan on medium-low heat. Add the hazelnuts and cook for about 7 minutes, stirring often, until golden. Remove from the heat and whisk in the baharat, remaining 1½ tablespoons maple syrup, the barberries and clementine juice, and ½ teaspoon salt. Set aside to cool.
Stir the basil, clementines and couscous through the sprouts and transfer to a serving platter, then spoon over the hazelnut dressing.