Shredded Brussels Sprouts and Crunchy Bean Salad

Method

1. 1 Preheat the oven to 180°C fan (200°C static / 395°F).
2. 2 Pat the drained cannellini beans dry with kitchen paper to remove as much moisture as possible.
3. 3 On a lined baking tray, spread out the shaved Brussels sprouts and sliced onion. Drizzle with a little olive oil and season with salt and pepper. Roast until the Brussels sprouts begin to crisp (10–15 minutes)
4. 4 On a second tray, add the cubed sweet potato and cannellini beans. Season with garlic granules, pepper, and a small drizzle of olive oil. Roast until the beans are crunchy and the sweet potato is soft (20–25 minutes).
5. 5 Meanwhile, whisk together all the dressing ingredients, adding water as needed to loosen.
6. 6 Assemble the salad: layer the roasted vegetables and beans, sprinkle with pomegranate seeds and sesame seeds, then drizzle generously with the dressing. Serve warm or at room temperature.