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 so love delving into my vegbox after it has been delivered so I can set meal plans for the week. I like that the vegetables are fresh, seasonal and come from nearby.
— Sally
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.