Recipe of the Month

December- Brussels Sprout and Pomegranate Salad

Our Catering team would love you to have a go at making our tasty Recipe of the Month. You can pick up our recipe cards from Marmalade’s Tea Room when you visit.


For the salad:

  • 400g Brussels Sprouts, Shredded
  • 100g of Pomegranate Seeds
  • 60g Blanched Hazelnuts
  • 50g Fresh Coriander, Finely Chopped
  • 1 Small Red Onion, Finely Chopped
  • 1 Teaspoon of Cumin Seeds

For the dressing:

  • 6 Tablespoons of Olive Oil
  • 3 Tablespoons of Cider Vinegar
  • 1 Heaped Tablespoon of Caster Sugar
  • 2 Teaspoons of Wholegrain Mustard
  • Zest and 2 Tablespoons of Juice of 1 Orange
  • Zest and Juice of 1 Lemon


1. Toast your hazelnuts in a frying pan gently for 7 to 8 minutes or until golden brown in places. Set aside the hazelnuts for later.

2. In the same frying pan, toast the cumin seeds until fragrant and remove from the heat.

3. Mix all the dressing ingredients in the frying pan with the cumin seeds, seasoning generously. Remove from the heat, add the onion and set to one side.

4. Roughly chop the hazelnuts.

5. Add the shredded Brussels sprouts to a large bowl and coat well with the dressing mix.

6. When you are ready to serve, add the coriander, pomegranate and hazelnuts.

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