Brussels sprouts salad

Ingredients for 2 portions:

• 500g brussels sprouts
• olive oil

• 40g almond flakes
• 40g Parmesan cheese
• 1 lemon
• 15g Balsamic vinegar
• 15g olive oil
• 30g milled seeds (flaxseeds, sunflower, pumpkin, hemp, chia, etc.)

Methods:

• Defrost the Brussels sprouts in the microwave, if frozen.
• Cut brussels sprouts into halves.
• Cover the bottom of a large cold pan with a thin layer of olive oil. Arrange brussels sprout halves on the pan in a single layer, cut side down.
• Fry on high heat until they brown. Then turn off the heat and cover them with a lid to tenderise them with steam.
• While they are cooking, toast almond flakes in a small pan. Grate the cheese. Zest the lemon.
• To make the dressing, combine Balsamic vinegar, olive oil (15g), lemon juice (30g) and zest.
• Once the brussels sprouts are ready, place them into a large bowl and mix them with the dressing.
• Add milled seeds, toasted almond flakes and grated Parmesan. Mix everything together.

Inspired by: Dan Souza

Note: For a Brian Lagerstrom inspired vegan version, remove Parmesan, almond flakes and milled seeds. Replace them with 30g pickled golden raisins, 20g fried capers, 20g diced red onion and 20g finely chopped parsley. To pickle the raisins, place them in a small saucepan, cover with distilled vinegar (or the cheapest one you’ve got), and bring to a simmer, then take off the heat and let them plump up. To make fried capers, add them to the Brussels sprouts about half-way through the frying process.