Recipe: salad with pumpkin, apple and raw Brussels sprouts

The cookbook *Heel Veel Veggie* by Hugh Fearnley-Whittingstall is all about the tastiest dishes with… lots of veggies! In the cookbook, you will find 100 delicious seasonal recipes that are each just as delicious and surprising. This tasty salad is not only easy to prepare, but thanks to the different textures and flavors, it is a truly mega-flavorful salad. Happy cooking!

Recipe: Pumpkin and apple with raw Brussels sprouts

Suitable for: 3/4 portions
You need:
About 1 kg pumpkin, such as bottle or acorn pumpkin or Crown Prince
2 tbsp olive or rapeseed oil
4-5 bay leaves, roughly torn
2 sprigs of rosemary, torn into large pieces
Handful of sage leaves, torn into large pieces (optional)
1 tsp fennel seed
Pinch of chili flakes
About 175 g Brussels sprouts
2 medium-sized eating apples
25 g sunflower seeds (or other kernels or seeds)
Sea salt and black pepper

For the dressing:
2 tbsp extra virgin olive or rapeseed oil
2 tsp mustard
1-2 tsp sugar
1 tbsp cider vinegar

Pumpkin and apple with raw Brussels sprouts: How to make it

1. Preheat the oven to 200°C.
2. Halve the pumpkin and scoop out the seeds; do not peel the pumpkin. Cut into thin wedges, about 2 centimeters around the edge. Place in a large roasting pan, drizzle with oil, and sprinkle with the herbs, fennel seeds, chili flakes, and a little salt and pepper. Toss the wedges in the oil and seasonings and bake for 30 minutes, or until tender and lightly browned.
3. Meanwhile, combine the dressing ingredients in a large bowl and season with salt and pepper to taste.
4. Trim the bottoms of the Brussels sprouts and remove any damaged or dirty outer leaves. Slice the Brussels sprouts very thinly. Add them to the bowl with the dressing and toss to coat, pulling the sprouts apart as you go.
5. Quarter the apples, remove the cores, and cut each quarter into 2 or 3 wedges (you don't need to peel the apples). Set aside.
6. When the pumpkin is cooked through and starting to brown, add the apple slices. Toss them with the pumpkin and spices. Return to the oven for about 15 minutes, or until the apples are tender but not falling apart. Add the sunflower seeds for the last few minutes to lightly toast them.
7. Divide the Brussels sprouts with dressing over the hot pumpkin and apple and serve.
8. Variations: Replace the pumpkin with a combination of peeled and roughly chopped parsnips and carrots. Cabbage: Use finely chopped Savoy cabbage instead of Brussels sprouts.

Have you acquired a taste for it and do you want to make more delicious vegetarian recipes from the cookbook Heel veel Veggie! by publisher Becht? The cookbook is available to order online!

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