Brussel sprouts and Pomegranate Slaw - Ottolenghi

Ingredients

400ml 100% pomegranate juice

60ml olive oil

3 banana shallots, peeled and finely chopped (90g net weight)

3 garlic cloves, peeled and crushed

½ tbsp mustard seeds

1½ tsp dijon mustard

1½ tsp maple syrup

60ml lime juice

Salt

500g brussels sprouts, very thinly sliced (use a mandoline, ideally)

20g dill, roughly chopped

20g chives, roughly chopped

100g roasted and salted almonds, roughly chopped

100g pomegranate seeds

Directions

In a small saucepan, boil the pomegranate juice on a medium-high heat for 35 minutes, until reduced and syrupy, then leave to cool. Meanwhile, heat the oil in a small frying pan on a medium-high heat, then fry the shallots for five minutes, stirring frequently. Add the garlic, fry for another two minutes, then turn off the heat and stir in the mustard seeds.

In a large bowl, whisk the mustard, maple syrup, lime juice and the shallot oil mixture with a teaspoon of salt, add the sliced sprouts, dill and chives, and toss.

Transfer to a platter, scatter over the almonds and pomegranate seeds, pour over the pomegranate syrup, and serve at room temperature. Fiona Beckett's drinks match