Ingredients:

  • 1 lemon juice
  • 1 ½ tablespoon extra-virgin olive oil, plus 2 teaspoons
  • 3 teaspoons maple syrup
  • 1 teaspoon dijon mustard
  • 150g brussels sprouts, trimmed and thinly sliced
  • 1 carrot, cut into ribbons
  • 150g frozen green beans
  • 75g California walnuts
  • 1 teaspoon pul biber seasoning, plus extra for serving
  • ½ thick slice whole meal bread, cubed
  • 400g can cannellini beans, drained and rinsed

Preparation:

  1. Make the dressing by whisking the lemon juice, 1 tablespoon oil, 2 teaspoons maple syrup and mustard together, season. Mix 1½ tablespoon dressing into the sprouts and carrot ribbons and massage gently with your hands for a minute to soften, set aside.
  2. Blanch the green beans in simmering water for 3 minutes, drain and refresh under cold water.
  3. Heat 1 tablespoon oil in a small frying pan and fry the walnuts with the remaining maple syrup and pul biber for 1-2 minutes to caramelize, set aside.
  4. Heat the remaining 2 teaspoons oil in the same pan and fry the bread cubes for 2-3 minutes until golden and crisp.
  5. Place the sprout and carrot ribbons, cannellini beans, green beans and walnuts in piles around 2 shallow bowls, drizzle over the dressing and top with the croutons to serve.