Purple Sprout Top Salad with Figs and Pomegranate

by Edward Daniel

This makes a wonderful appetizing spring salad. The colours and texture of the sprout tops combines well with the fruits.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g purple sprout tops
  • 2 shallots
  • 2 cloves of garlic
  • 4tsb extra virgin olive oil
  • 100g radish, sliced
  • 4 figs, quartered
  • seeds from ½ pomegranate
  • few sprigs of dill
  • 1 lime, juice


  1. Sauté shallot with the garlic in olive oil until the shallots translucent.
  2. Add the purple sprout tops and cook under a medium heat until for 3 to 4 minutes until the tops soften.
  3. Place the sprout tops in a large serving dish.
  4. Add the remaining ingredients and serve.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.