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Raw sprout, kale & almond salad
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Brussels aren't just for Christmas — and they don't have to be cooked. Try this delicious raw salad with cold cuts on Boxing Day, or with other dishes throughout the winter.
150g pack LOVE Life Almonds
500g fresh Brussels sprouts, trimmed
Juice 1 lemon
4 tbsp extra virgin olive oil
2 tsp Dijon mustard
1 echalion shallot, finely sliced
50g Pecorino Romano cheese, finely grated
100g pack Moody's Rosary Ash Goat's Cheese (or other soft goat's cheese), crumbled
1 Warm a frying pan over a low heat. Add the almonds and toast, shaking the pan often, for 5 minutes, until fragrant and just golden. When cool enough to handle, slice roughly lengthways.
2 Using a sharp knife, finely slice the sprouts from top to bottom. Remove any tough stalks from the kale and finely chop the leaves. Tip into a large salad bowl.
3 Mix the lemon juice, oil and Dijon together and season to taste, then add the shallot. Pour over the vegetables and mix well. Sprinkle over the cheeses and almonds and mix briefly again before serving.
This recipe was first published in November 2014.