The sprout dish for sprout haters. Fresh, salty and zingy, a far cry from the yellow, pungent sprouts of days gone by...
As many Brussels Sprouts as you care to slice...
1/2 Preserved Lemon, flesh removed, skin sliced thinlu
1 tbsp Lemon Juice
2 tbsp Olive Oil
A few good cracks Black Pepper
50g Flaked Almonds, lightly toasted
50g Pecorino, finely grated
Thinly shred the sprouts into a bowl, toss with the preserved lemon and almonds.
Add the lemon juice and olive oil to a jar and shake to combine, add the pepper and shake again.
Toss the dressing with the sprout mixture and grate over the pecorino. If you wish to omit the pecorino, you may need to add a pinch of flaky salt, depending on how salty the lemons are.
Serve straight away