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
We love the diversity of produce we receive in our veg bag delivery. We get the staple veg as well as new and unusual vegetables and greens. Our kids learn about UK grown food and when it comes into season and we love supporting local.
— Emily Van Vliet
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