Sprout & pomegranate salad

Use a sharp knife to slice the sprouts very thinly, then transfer to a bowl. Peel one orange and cut it into segments, then squeeze the juice from the other. Add the salt and a quarter of the orange juice to the sprouts; mix and leave for 5-10 minutes to soften.

In a separate, large mixing bowl, combine the remaining orange juice with the vinegar, sugar, olive oil and two-thirds of the pomegranate seeds. Add the orange segments, softened sprouts, chicory and parsley. Mix well..

Transfer the salad to a serving platter, sprinkle the remaining pomegranate seeds over the top and add an extra drizzle of oil. Scatter over some Parmigiano Reggiano shavings, if liked.