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    Shaved brussels sprout salad with blue cheese and crushed hazelnuts

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    Shaved brussels sprout salad with blue cheese and crushed hazelnuts

    • Gluten Free
    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus cooling

    Serves: 4 as a side

    Ingredients

    50g whole hazelnuts
    365g trimmed brussels sprouts
    ½ lemon, juice
    3 tbsp extra virgin olive oil
    ½ tsp dijon mustard
    ½ tsp honey
    150g stilton, crumbled

    Method

    1. Preheat the oven to 190°C, gas mark 5. Spread the hazelnuts out on a baking sheet and toast in the oven for 6-8 minutes, until golden but not scorched. Allow to cool, then roughly chop.

    2. Shred the trimmed sprouts as finely as possible, discarding the tougher ends. Transfer to a serving bowl. Combine the lemon juice, oil, mustard and honey; season. Pour over the sprouts and toss through, scrunching the sprouts together with your hands to tenderise. Toss through the chopped nuts and stilton to serve.

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    This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue

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