Simple and seasonal, serves 4-6 as a side dish
400g brussel sprouts
2 crunchy red apples
3 tbs extra virgin olive oil
2 tbs raw cider vinegar
2 tsp raw honey
2 tbs toasted sunflower seeds
Himalayan pink salt, or sea salt
Make the dressing by whisking the oil, vinegar, honey and salt together, and set aside.
Peel any tough and/or marked outer leaves from the sprouts and discard. Slice the sprouts very thinly with a sharp knife, or a mandolin, and put them in a bowl. Quarter and core the apples, then slice in the same way, and add to the sprouts.
Pour over the dressing, and toss. The dressing needs to go on straight away to stop the apples discolouring, and you don’t need to worry about the salad wilting too quickly as there are no delicate leaves. Sprinkle over toasted the sunflower seeds.
Really good with some nice, organic, pork sausages, and some celeriac fries.