- 1tbsp olive oil
- Approx 12 small sprouts
- 2tbsp flaked almonds
- Bunch of parsley, chopped
- 2tbsp pomegranate seeds
- Ground black pepper, to season
- Heat the olive oil in a pan over a medium heat, add the sprouts and cook for around 10 mins, mixing occasionally until browned and cooked through. Add the almonds halfway.
- Season with pepper, if you like, then add the parsley and pomegranate seeds.
For more information on the Lily Soutter for Bowel and Cancer Research recipes go to www.bowelcancerresearch.org
Nutrition per serving
Read more on how we calculate nutrition.
159 4.3g 13g 1.6g 2.8g 2.9g 0g 56mg