SPRING SPROUT & ORANGE SALAD

INGREDIENTS

Serves 2-4

• 500g brussel sprouts
• 3 oranges, zested before peeled
• 3 tbsp honey
• 1 tbsp balsamic vinegar
• Handful of mint leaves
• 1 small radicchio
• 1 small bag beetroot leaves or any other non bitter salad leaf
• 25g toasted and crushed walnuts and/or hazelnuts
• 25g toasted breadcrumbs, from stale/leftover bread ends

YOU WILL NEED

• Saucepan
• Frying pan
• Small and large mixing bowls
• Serving plates

METHOD

1. Fill a pan with water and put on a high heat to boil. Prepare the sprouts, wash and peel a few of the dirty outer leaves from the brussel sprouts and halve through the root.
2. Once the water is boiling, cook the sprouts for 5 minutes, drain, run under cold water and leave aside. (You can also enjoy the sprouts raw.)
3. With a knife, peel the skin and pith (the white parts) from the oranges and segments. Squeeze the leftover orange juice into a small bowl and discard the skin.
4. Measure the honey and balsamic into the bowl with the orange juice and mix together.
5. In a non-stick frying pan on a high heat, add in the oil and fry the sprouts until golden.
6. Add in the honey and orange juice and mix together with the sprouts in the pan. Allow to bubble on a high heat so they become coated with the sweet sticky glaze. Remove from the heat and allow to cool.
7. Prepare the radicchio by removing the stem from the centre and cutting or tearing into small bite sized pieces, toss in a bowl with the other salad leaves, mint and orange segments.
8. Once cool, mix the spouts with the salad leaves and add the dressing from the pan. Pile into a salad bowl and top with the toasted walnuts, hazelnuts and toasted breadcrumbs just before serving.
9. Serve on a very stylish plate and enjoy.