Tune into Donal's Christmas Meals in Minutes on Thursday, 21st of December at 7:00pm on RTÉ One.


Total Prep Time: 15 Mins
Serves 4

  • 1 large pomegranate
  • 500g brussels sprouts, roots and outer leaves trimmed
  • 75g skinless roasted hazelnuts, chopped 
  • 50g pecorino cheese, shaved
  • 2 tblsp white wine vinegar
  • 2 tsp Dijon mustard
  • 6 tblsp extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 tsp honey
  • sea salt and freshly ground black pepper


  1. In a jam jar with a screw-top lid, place the vinegar, mustard, garlic, honey and oil, shake to amalgamate.
  2. Cut the pomegranate in half and, holding one half cut side down over a bowl, bash with the back of a wooden spoon to release the seeds, repeat with the other half.
  3. Using the food processor with a slicing attachment, slice the sprouts finely. Place in a large mixing bowl with the pomegranate seeds, half the hazelnuts, and half the pecorino.
  4. Add the dressing and toss to coat. Turn out onto a serving platter and sprinkle over remaining nuts and cheese before serving.

Shredded Brussels Sprout Salad Donal Skehan