Crunchy Sprout Salad with Pumpkin Seeds & Balsamic is delicious served with smoked mackerel, a cheesy quiche or as a BBQ side dish.

• 450g Brussels sprouts
• 3tbsp olive oil
• 1tbsp balsamic vinegar
• 50g pumpkin seeds
• Zest of 1 lemon

1. 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.
2. 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.