Crunchy sprout salad with pumpkin seeds and balsamic vinegar

What You’ll need:

450g Brussels sprouts
3tbsp olive oil
1tbsp balsamic vinegar
Zest of 1 lemon
50g pumpkin seeds

What to do:

1. Finely shred the sprouts using a grater, knife or mandolin.

2. In a small bowl combine the oil, balsamic vinegar and lemon zest and season to taste.

3. 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.

Why not try:

Delicious served with smoked mackerel or a cheesy quiche. Alternatively it makes a great BBQ side dish.