Full of hormone-balancing compound indole-3-carbinol, bolshy Brussels sprouts have earned their right to stick around long after the festive season.
Combine them with superfood leaf kale in this nutrient-dense salad recipe from exclusive London wellness centre Grace Belgravia, for a midday meal that’s anything but boring.
Serves 2
50g Brussels sprouts
1 punnet cranberries
3 tbsp Dijon mustard
3 tbsp cider vinegar
9 tbsp walnut oil
30g kale (pre-cooked)
Handful feta cheese, crumbled
100g chestnuts
Handful parsley
Quarter of an avocado, sliced
Handful of mint leaves, chopped
Pomegranate seeds
2 tbsp agave
Cress, to garnish
Method
1 Trim, chop and blanch the sprouts for 2 minutes then cool in ice water and dry off.
2 Cook cranberries in a pan with water until tender, blitz in a blender and pass through a sieve.
3 Whisk mustard with the vinegar and cranberry, slowly add the oil, then season to taste.
4 Combine sprouts with all the other ingredients, mix in the dressing and season.
5 Add a few sprigs of cress to garnish and serve.
Hormone-balancing salad recipe by Keith Keiller, head chef of London’s only health and wellbeing club for women, Grace Belgravia