Brussel Sprouts, Apple, Pecans & Hard Goat’s Cheese Salad – Serves 2-4
This is a delicious alternative to the over boiled brussels we all have memories of as a child. By eating them raw you will get the maximum amount of nutrients from them, and also discover their natural crisp flavour which is set off by the lemon juice and compliments the apple and goats cheese.
Ingredients
50g Shelled Hazelnuts, Pecans or Almonds
150g fresh, small Brussel Sprouts, trimmed, outer leaves removed
1 Lemon, juiced
2 Tbsp Extra Virgin Olive Oil
Sprigs of Thyme, leaves removed
1 Crisp Apple i.e. Cox
35g Hard Goats Cheese
Sea Salt and Pepper
Method
- Wash, dry and thinly slice the brussel sprouts on a mandolin or using a sharpened knife
- Place in a bowl and squeeze over the lemon juice and olive oil and marinade for around 1-2 hours
- Grate the goats cheese
- Toast the nuts in a pan over a medium heat until they start to brown
- Once you’re ready to serve, mix the brussel sprouts with the goats cheese, add the thyme leaves and grate in the apple
- Season to taste
Brussel Sprout Nutritional facts:
- Very high in many nutrients
- A good all-around nutritional booster
- Rich in folate and iron – great for energy production and a good option for vegetarians
