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 always await my veg bag with anticipation. Great quality veg with lots of variety. Plus easy, interesting recipes provided in the weekly newsletter. I cook in a different way now, which feels healthier and more connected to the seasons.
— Hils
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