Brussel sprout, orange and hazelnut salad
Ingredients
Serves 4 as a side
For the salad:
350g Brussel sprouts
1 large orange
150g pomegranate seeds
100g hazelnuts
a big handful of flat leaf parsley
Parmesan
For the dressing:
2 tablespoons extra virgin olive oil
1 orange
1 tsp Dijon mustard
sea salt and black pepper
Method
Finely shred the brussel sprouts and put in a large bowl.
Peel and segment the orange and add that to the sprouts with the pomegranate seeds.
Put the hazelnuts in a dry frying pan and toast for about 3minutes. Allow them to cool slightly before giving them a rough chop and adding to the bowl. Stir in the parsley.
Combine the olive oil with the orange zest and juice of half the second orange in a small bowl. Whisk in the mustard and add to the salad.
Season to taste and serve with shavings or Parmesan.
