Name: Brussels sprout salad
Yield: 4
Ingredients: 60 ml (¼ cup) extra-virgin olive oil; 800 gm Brussels sprouts, halved and blanched in boiling water for 1 minute; 1 tbsp finely chopped chives; 2 golden shallots, finely chopped; 60 ml (¼ cup) red wine vinegar; 100 gm red-vein sorrel leaves; 25 gm (¼ cup) roasted walnuts, coarsely chopped; Finely grated parmesan, to serve

Fried and charred, Brussels sprouts take on a sweet, nutty, vegetal flavour all their own. Toss them with walnuts and leaves, and you have a light meal, or a delicious vegetable side.

Ingredients

60 ml (¼ cup) extra-virgin olive oil

800 gm Brussels sprouts, halved and blanched in boiling water for 1 minute

1 tbsp finely chopped chives

2 golden shallots, finely chopped

60 ml (¼ cup) red wine vinegar

100 gm red-vein sorrel leaves

25 gm (¼ cup) roasted walnuts, coarsely chopped

Finely grated parmesan, to serve

Method

1.Heat 1 tbsp oil in a frying pan over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until tender and starting to char at the edges (6 minutes). Season to taste.

2.For the dressing, combine chives, shallots, vinegar and remaining oil in a small bowl. Season to taste.

3.Combine warm Brussels sprouts with sorrel and walnuts in a bowl. Spoon over dressing and serve with parmesan.

Recipe by Jessica Brook

Styling by Steve Pearce