Brussels sprout salad

by Hugh Fearnley-Whittingstall
Brussels sprout salad

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

Directions

Heat the oven to 180C/350F/gas mark 4. Scatter the hazelnuts on a baking sheet and roast in the oven until fragrant and browned – about nine to 11 minutes. Remove from the oven, wrap in a clean tea towel and leave for a minute. Rub vigorously in the tea towel – this will remove the browned skins.

Cut the prepared brussels sprouts from top to root into slices about the thickness of a 50p piece. Put these into a bowl and toss with the lemon zest and juice, thyme leaves, chilli flakes, and a tablespoon of oil, and season with salt and pepper. Taste and add more olive oil, lemon juice and/or chilli flakes as desired.

Arrange on a plate, scatter the hazelnuts over and around and crumble on the goat's cheese. Trickle over a little more olive oil and serve immediately.

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