This is a paid partnership with Opies Foods.
Although much maligned by those who don't appreciate their bitter, earthy flavour, 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 unique sweet-and-sour flavour punch! It's delicious served as a side-dish, or with rice or noodles to make a meal.
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 find their website here.
1 tbsp light oil or sesame oil
400g sprouts, halved if large
1 tbsp white miso paste
2 Opies Pickled Walnuts, roughly chopped
Small handful roasted walnuts, roughly chopped
1 tsp black sesame seeds
1 pomegranate, seeds removed
1-2 pickled walnuts, thinly sliced
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