Shaved Sprout Salad with Figs & Hazelnuts

Inspired by recipe by Ellie Krieger

from Weeknight Wonders

Serves 1 as a substantial meal or

Serves 2 as a light meal or side dish

large handful of hazelnuts

8x brussels sprouts, washed and outer leaves removed

large handful flat leaf parsley leaves

3x plump dried figs, cut into thin strips

1/4 of a rock melon, skin and seeds removed and cut into cubes

large handful of Sicilian olives

approx 75g (2.5 oz) blue cheese, crumbled


3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1/2 teaspoon honey

1/2 teaspoon wholegrain mustard

flaky sea salt & freshly ground black pepper

Place hazelnuts in a small dry frying pan, set over medium heat and toast, tosssing from time to time, until the nuts are golden brown.  Remove pan from the heat, tip the nuts out onto a clean tea towel, wrap them up and rub vigorously to loosen the skins.  Set nuts aside to cool.

Meanwhile, cut the sprouts in half lengthwise, remove the hard "core", and then with a very sharp knife cut them crosswise very thinly.  Place the shave sprouts in a bowl along with the parley leaves, dried figs, cubed rock melon, crumbled blue cheese, green olives, and roughly chopped hazelnuts.

To make the dressing, place all ingredients into a small jug or bowl and whisk until well combined.  Pour over salad ingredients and toss until everything is just coated with the dressing.

Serve and enjoy.

Note:  As with so many of my recipes you don't need to be too fussy about quantities here or even all of these ingredients - just use your instincts and your taste buds to come up with your own creation