Shredded Brussels Sprouts with Walnuts

500g brussels sprouts, washed and ends removed and outer leaves removed

1/3 cup walnut halves

1/2 tsp cumin seeds

1 tbs olive oil

pinch of salt

1 tbs pomegranate molasses

toasted flatbread, to serve

thick greek yoghurt, to serve

za’atar, to serve

olive oil, to serve

shred each sprout using a sharp knife.

toast the walnut halves in a dry frying pan over a low heat for 6-8 minutes, shaking the pan frequently, until golden and toasted.

add the cumin seeds and cook for 30 seconds, until fragrant.

transfer the walnuts and cumin seeds to a small bowl and set aside.

add the olive oil to the same pan, turn up the heat to medium high and add the sprouts for 5 minutes until the sprouts are starting to catch in places and have started to reduce (they should still be a verdant green colour). stir in the pomegranate molasses, walnuts, and cumin, then cook for a further 30 seconds, tossing the pan a couple of times until everything is incorporated.

serve warm with some toasted flatbread and yoghurt topped with za’atar and oil, or stuffed into a falafel wrap.