Brussels sprout salad
by Hugh Fearnley-Whittingstall
Ingredients
50g hazelnuts, preferably skin on
150g brussels sprouts, trimmed, discoloured outer leaves removed
Zest of 1 lemon, juice of ½ lemon
1 tsp fresh thyme leaves and a good pinch of chilli flakes
1-2 tbsp extra-virgin olive oil
80g young, fresh goat's cheese
Sea salt and freshly ground black pepper
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
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