Paid Partnership with Opies Foods.
I love Sprouts and could eat them all year long, especially in salads or stir fries.
This recipe is delightful and has been elevated by the use of Pickled walnuts, which add a sweet and sour flavour punch!
Opies Pickled Walnuts can be found in all major supermarkets in the pickle aisle and cost around £3 a jar.
For more exciting ways to use them head over to @opiesfoods on Facebook or Instagram, or follow the link Here.
- Prep time:5 minutes
- Cook time:10 minutes
1tbs light oil or sesame oil
400g sprouts halved if large
1 tbs miso paste white
2 Opies pickled walnuts roughly chopped
Seeds of 1 pomegranate
Small handful roughly chopped roasted walnuts
1 tsp black sesame seeds
1-2 pickled walnuts sliced thinly to finish
- In a wok heat the oil, add the sprouts a cook on high for a minute or two until charred a little.
- Add in the miso paste and chopped pickled walnuts, stir to combine to coat the sprouts in the miso, cook for a further minute.
- Add in the chopped walnuts and sesame seed, cook for a further minute or two. Final add pomegranate seeds, toss and immediately empty into a serving bowl, top with the sliced pickled walnuts.
- Serve as a side dish or with rice or noodles.