Sprouts, etc.

This is a delicious side salad (or on its own right) to brighten up the winter months and sway away from all the delicious but mostly beige foodstuffs. Farro is an ancient grain that is cooked similarly to rice with a high fibre content and delectable nutty notes. However, if you cannot get your hand on farro, wild rice, freekah, barley or buckwheat would be good substitutes.

Serves 6-8

Ingredients:

2 parsnips, cut into 2inch lengths

1tsbp. olive oil

5 garlic cloves

80g farro

200g brussel sprouts, quartered

1/4 red cabbage, shredded

2 beetroot, cooked

15g parsley, chopped

2 clementines, sliced in rings

1/2 pomegranate

40g walnuts, crushed

30g pine nuts, toasted

Dressing:

1.5tbsp. cider vinger

3tbsp. olive oil

1tsp. dijon mustard

salt and black pepper

Method:

1). Preheat the oven, to 220C/gas mark 7. Place the parsnips onto a roasting tray, toss in some oil, season with salt and black pepper and add the whole garlic cloves.

2). Next, get the farro on to cook, as per packet instructions. You could cook the spouts in this pan too and remove when they are cooked or cook in a separate saucepan until just tender.

3). In a large mixing bowl add the shredded cabbage, beetroot - diced, parsley, clementines, pomegranate, nuts and the dressing. Toss everything together until well combined and season - it may need a dash more vinegar.

4). Once the sprouts and farro is cooked, drained them and add to the mixing bowl. Combine with everything else.

5). Enjoy!

Nutritional Composition (per serving for 6 people):

Energy (kcal): 299

Fat (g): 18

Saturates (g): 2.2

Carbohydrates (g): 23

Sugars (g): 10

Protein (g): 7.3

The Sports Chef