Sprout, Clementine and Pomegranate Salad (4)

A surprising combination from John Gregory Smith.

Sprout, Clementine and Pomegranate Salad (4)
Print Recipe
Sprout, Clementine and Pomegranate Salad (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 200C/180C fan/gas mark 6.
  2. Remove any discoloured outer leaves from the sprouts. Place the sprouts in a roasting dish and pour over the oil. Season with salt and toss together. Roast for 30-35 minutes until charred and tender.
  3. Slice the peeled clementines into thin rounds and arrange them on a serving dish with the cooked sprouts. Drizzle over the pomegranate molasses and garnish with the pomegranate seeds. Serve immediately.
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