Citrus Sprouts with Salmon

This zesty winter dish has plenty of citrus kick and some added crunch from Cambrook cashews and peanuts. Leave out the salmon and eggs for a vegan/vegetarian alternative side dish.

Serves 2

Ingredients

• 200g British Brussels sprouts
• 1 lemon (zest and juice)
• 1 pink grapefruit (zest and juice)
• 1 lime (zest and juice)
• 140g baked cashews & peanuts with chilli and lime
• 1 tbsp fresh turmeric (or 1 tsp dried turmeric)
• 1 lemongrass crushed
• Sea salt and pepper

To serve:

• 100g baby watercress
• 2 x 100g smoked salmon portions
• 2 Cacklebean eggs
• 1 tbsp vinegar
• Sourdough Loaf
• 1 tbsp coriander
• 1 tbsp dill

Method:

1. Preheat your oven to 180˚C.
2. Slice the sprouts in half. Grate the turmeric and thinly slice the lemongrass.
3. Add to a roasting pan along with the zest, juice, sea salt, pepper, rapeseed oil and nuts. Toss well and then roast in the oven for 15-20 mins.
4. Warm the smoked salmon in the oven for the last 4-5 mins alongside the sprouts and toast some sliced sourdough.
5. Poach the eggs in boiling water with a tablespoon of vinegar.
6. Serve the roasted sprouts on toast with a bed of baby watercress, smoked salmon fillet and poached egg. Garnish with chopped dill and coriander.