- ½ red onion, finely diced
- 2 tbsp red wine vinegar
- 2 tsp ground sumac
- 250g Brussels sprouts, shredded (or you can use kale)
- Seeds from 1 pomegranate
- 1 apple, cored and diced
- 2 tbsp lemon juice
- 2 tsp runny honey
- 2 tbsp olive oil
- 50g walnuts
- I x 200g jar Ocean Crown Cooked & Pickled Cockles, drained
- Salt and freshly ground black pepper
Brussels Sprout Salad with Cockles
Mix the onion with the vinegar, sumac and a little salt and leave to pickle while you prepare the rest of the salad.
Mix the apple with the lemon juice.
Toast and roughly chop the walnuts.
Combine all salad ingredients together, including red onions and their pickling liquid and the drained cockles, and season to taste with salt and pepper.