- 450g Brussels sprouts
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 50g pumpkin seeds
- Zest of 1 lemon
Method
Finely shred the sprouts using a grater, knife or mandolin.
In a small bowl combine the oil, balsamic and lemon zest and season to taste. In a frying pan toast the pumpkin seeds until browned.
In a serving bowl combine the shredded sprouts with the dressing and half the seeds mixing well then scatter over the remaining seeds.
