STEP 1
Start by making the poppy seed dressing: add tahini, lemon juice and mustard to a bowl
STEP 2
Mix in maple syrup, poppy seeds onion powder, salt & water until nice and smooth
STEP 3
Shred your brussels sprouts using a food processor, box grater or sharp knife
STEP 4
Toss the brussels sprouts with the dressing and let them marinate for 10-15 minutes
STEP 5
Toast sliced almonds and pepitas over medium heat for 3-5 minutes until fragrant
STEP 6
Remove from the heat then add maple syrup & sea salt. Let them cool for a few minutes
STEP 7
Assemble the salad with peaches, the nut crunch mixture and feta cheese