Brussel Sprouts Salad

Did you know that you can eat Brussel sprouts raw?
It might not be something you've considered, but it works really well, especially with early-season, small sprouts.
And it means there's no chance of the sulphurous sprout cooking smell so many of us hate!
So why not give it a go?!


Ingredients:
Up to 30 Brussel sprouts
1 tablespoon olive oil
1 tablespoon Balsamic vinegar
Handful of toasted pine nuts or pumpkin seeds

Directions:
If the sprouts are still on their stem, gently snap them off.
Wash the sprouts and remove any yellowing leaves.
If you think there might be bugs in your sprouts, soak them in warm, salted water for 10 minutes. This brings the bugs out... Rinse well.
Cut the sprouts into 3 or 4 slices, depending on the size.
Mix the olive oil and balsamic vinegar in a bowl.
Add the sprouts and stir well until they are all coated with the dressing.
Toast the pine nuts or pumpkin seeds under a grill for about 3 minutes, until lightly toasted. Keep an eye on them so they don't burn!
Serve the sprouts sprinkled with the pine nuts / pumpkin seeds.