Middle Eastern sprout cabbage salad with cranberries and walnuts

INGREDIENTS

For the salad 
400g sprouts, halved
1 leek chopped into 2cm slices
3 tbsp olive oil 
1 tsp Moroccan seasoning 
1/4 tsp Ra's el hanout
Pinch cayenne pepper 
1/4 tsp ground cinnamon 
1/2 tsp Salt 
1/4 tsp ground black pepper 
1/2 tsp cumin seeds 
1 red onion, sliced into quarters length ways then halved
30g walnuts, roughly chopped
30g dried cranberries 
100g red cabbage, sliced  


For the dressing 
2 tbsp tahini 
1 tbsp vegan yogurt 
1 tsp syrup 
1tbsp olive oil 
2.5 tbsp lemon juice 
2 tbsp cold water (or more if needed)
1/4 tsp Salt 
1 tsp Garlic purée
Pinch ground black pepper

METHOD

​For the salad

  1. Preheat oven to 180C and line a large baking dish 

  2. In a bowl, combine 2 tbsp olive oil with the ras el hanout, harissa seasoning, cinnamon, cumin seeds, salt, black pepper and cayenne pepper 

  3. Add the chopped sprouts and leeks to the bowl and tumble to even coat

  4. Add the sprouts to the baking tray, leaving back the leeks to add in later

  5. Bake the sprouts for 10 mins then stir, then add the leeks and bake for a further 10-15 mins until both leeks and sprouts are cooked through

  6. Meanwhile heat a non-stick frying pan or wok on medium heat. Add 1 tbsp olive oil then add the chopped red onion. Once slightly translucent add in the chopped walnuts and fry for 1-2 minutes 

  7. Once the sprouts/leeks have slightly cooled, transfer them into a large bowl, add the onion/walnut mix then add the chopped cabbage. Tumble to combine.

  8. Serve in a salad bowl along with the tahini dressing and dried cranberries 


For the tahini dressing​

  1. Mix all the ingredients (apart from the water) in a bowl.

  2. Slowly add the water until you get a smooth thick yet pourable consistency. Add more water if necessary.

Andri Neocleous