450g Brussels sprouts
3 tbsp olive oil
1 tbsp balsamic vinegar
zest of 1 lemon
50g pumpkin seeds
– Finely shred the sprouts using a grater, knife or mandolin.
– In a small bowl combine the oil, balsamic vinegar and lemon zest and season to taste.
– In a frying pan toast the pumpkin seeds until browned. In a serving bowl combine the shredded sprouts with the dressing and half the seeds mixing well then scatter over the remaining seeds.
Tip: This is delicious served with smoked mackerel or a cheesy quiche. Alternatively, it makes a great barbecue side dish.
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