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Creamy Parmesan & Chilli Shredded Sprouts
This is a delicious crunchy salad. Perfect for lunch along with some breadsticks and a mug of soup. Also a great side for a Sunday roast chicken.
Ingredients
- 200g Brussels sprouts
- 1 lemon, juice and zest
- A pinch of freshly chopped red chilli or chilli powder, to taste
- 30g Parmesan, freshly grated
- A handful of chopped almonds, roughly chopped
- ½ tsp honey
- Juice from ½ clementine (optional)
- A handful of fresh basil, chervil or flat leaf parsley
Prep: 20 mins + resting | Cook: nil
Method
1. Trim the bases from the sprouts. Peel off any discoloured leaves. Thinly slice the sprouts so you have fine shreds. Scoop them into a large bowl.
2. Add the lemon zest and juice. Season with salt and pepper. Gloss with a little olive oil. Mix together.
3. Add the chilli. Taste. Add more, if needed. Add the parmesan and chopped almonds. Toss to mix. Then stir in a little honey and clementine juice to soften the flavour. Taste and adjust.
4. Let the flavours mingle a good 30 mins or more before serving. Finish with fresh basil, chervil or parsley just before dishing it out.
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(£2.70 per 100g)
Packaged in a returnable pot. -
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