Brussels Sprouts, Rocket and Hazelnut Salad (gf) (v)

Finely shaved raw sprouts along with rocket and rich buttery hazelnuts make a fresh, slightly peppery winter salad.

10 large fresh brussels sprouts

1 large handful wild rocket

¼ cup roasted hazelnuts, roughly chopped

1 tablespoon olive oil

2 teaspoons white wine vinegar

sea salt and ground pepper

Holding the sprouts by the stem end, slice very finely on a v-slicer grater or use a very sharp knife.

Bundle up the rocket and chop thinly. Combine the brussels sprouts, rocket and hazelnuts in a bowl.

Drizzle over the oil and vinegar and season with sea salt and ground pepper.

Gently toss everything together and serve immediately. SERVES 2