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Recipe: Vanessa Fletcher’s shredded sprout, kale, almond and lemon salad

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

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salad
summer
vegetarian
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Have you started implementing your new year, new healthy habits yet? Well, we’ve got the perfect dish in the form of a tasty salad recipe from Fletcher Journal. Vanessa Fletcher is no stranger to sharing a good recipe with us at Khoollect. This week she is sharing her shredded sprout, kale, almond and lemon salad.

Shredded sprout, kale, almond and lemon salad

Fancy another?

Try Vanessa’s sweet potato gnocchi

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Preparation Time15 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves6-8 as a side salad

LevelEasy


ingredients

400g Brussel sprouts, washed and shredded
200g kale, washed and chopped
1/4 cup flaked almonds, toasted
2 tbsp sesame seeds
4 tbsp olive oil
Juice of half a lemon
Pinch of salt and pepper

 

Fancy another?

Try Vanessa’s sweet potato gnocchi

1

Make a lemon oil dressing by combining the olive oil, lemon juice, salt and pepper in a small bowl. Whisk until combined.

2

Combine all other ingredients in a large mixing bowl. Dress with the lemon oil, then transfer to a clean bowl or plate for serving.

SHOW MORE
SHOW LESS

Preparation Time15 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves6-8 as a side salad

LevelEasy


ingredients

400g Brussel sprouts, washed and shredded
200g kale, washed and chopped
1/4 cup flaked almonds, toasted
2 tbsp sesame seeds
4 tbsp olive oil
Juice of half a lemon
Pinch of salt and pepper

 

Fancy another?

Try Vanessa’s sweet potato gnocchi

1

Make a lemon oil dressing by combining the olive oil, lemon juice, salt and pepper in a small bowl. Whisk until combined.

2

Combine all other ingredients in a large mixing bowl. Dress with the lemon oil, then transfer to a clean bowl or plate for serving.

SHOW MORE
SHOW LESS

Have you started implementing your new year, new healthy habits yet? Well, we’ve got the perfect dish in the form of a tasty salad recipe from Fletcher Journal. Vanessa Fletcher is no stranger to sharing a good recipe with us at Khoollect. This week she is sharing her shredded sprout, kale, almond and lemon salad.

Shredded sprout, kale, almond and lemon salad

1

Make a lemon oil dressing by combining the olive oil, lemon juice, salt and pepper in a small bowl. Whisk until combined.

2

Combine all other ingredients in a large mixing bowl. Dress with the lemon oil, then transfer to a clean bowl or plate for serving.

SHOW MORE
SHOW LESS
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The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

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Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

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