This may not sound like an obvious combination but when the brussles are finely sliced and fried they get the seal of approval from even the most avowed brussel-sprout disliker (my tip – don’t tell them what they’re eating and they’ll never guess!). You can also cook the night before and serve at room temperature. Very tasty with pan-fried halloumi.
Ingredients (serves 4)
100g puy lentils, cooked
8 – 10 brussle spouts, outer leaves removed and thinly sliced into rounds
300g chestnut mushrooms, sliced
2 tbsp cobnuts, hazelnuts or other nut of your choice, dry roasted in a frying pan and roughly chopped
1/2 radicchio, quatered and separated into leaves
1/2 head chicory, as above (optional)
1/2 head of cavalo nero, leaves only, sliced and steamed
2 spring onions, finely chopped
3 tbsp each fresh dill and parsley, finely chopped
For the dressing
3 tbsp each honey, red wine vinegar and olive oil
1) Fry the brussles and mushrooms together until golden and tender. Allow to cool and then mix with the other salad ingredients.
2) Mix the dressing and add to the salad before serving.