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
I cannot tell you how much we have enjoyed all your fruit and veg. Thursday is my favourite day of the week because of it!
— Amanda Carpenter
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.