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  • By sidey
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    Brussels sprout salad

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    Brussels sprout salad

    Raw brussels sprouts have such terrific flavour and crunch, it's surprising that we don't enjoy them raw more often. Chose the freshest, smallest sprouts you can for this tasty winter salad. These quantities serve one to two.

    • Total time: 45 mins

    Serves: 2


    • 50g hazelnuts, preferably skin on
      150g brussels sprouts, trimmed, discoloured outer leaves removed
      Zest of 1 lemon
      Juice of ½ lemon
      1 tsp fresh thyme leaves
      Good pinch of chilli flakes
      1-2 tbsp extra-virgin olive oil
      80g young, fresh goat's cheese
      Sea salt and freshly ground black pepper


    1. Heat the oven to 180C/350F/gas mark 4. Scatter the hazelnuts on a baking sheet and roast in the oven until fragrant and browned – about nine to 11 minutes. Remove from the oven, wrap in a clean tea towel and leave for a minute. Rub vigorously in the tea towel – this will remove the browned skins.
    2. Cut the prepared brussels sprouts from top to root into slices about the thickness of a 50p piece. Put these into a bowl and toss with the lemon zest and juice, thyme leaves, chilli flakes, and a tablespoon of oil, and season with salt and pepper. Taste and add more olive oil, lemon juice and/or chilli flakes as desired.
    3. Arrange on a plate, scatter the hazelnuts over and around and crumble on the goat's cheese. Trickle over a little more olive oil and serve immediately.

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