Brussels Sprouts, Radish & Apple Salad

I’m going to keep it short and sweet today. Light on the words, heavy on the pictures.

It has been a long week – the whole family has been sick at various stages and sleep has been hard to come by. I’ve barely had any time in front of the computer, and even less time without a child in my arms (in fact my son is sitting between my legs this very instance).

But today – today the sun is shining a golden autumn haze, the house is quiet, the floors are vacuumed, we have an episode of Game of Thrones to watch, a freshly baked Banana & Rosemary Loaf to eat, and S is cooking up stew with homemade harissa for dinner. It is persimmon season – which always makes me happy – and I’ve got a head full of writing ideas and a shelf full of books waiting to be read.

This is the kind of salad that is perfect to eat on lazy autumn or spring days. It is crunchy and fresh – the bite of brussels sprouts sweetened with apple, the salty feta balanced by a simple honey-lemon dressing. It is lovely just with the veges, but if you want to turn it into a full meal go ahead and add some wholemeal pasta. And a soft-boiled egg wouldn’t go astray either. This is a colourful salad; a joy to make and a joy to eat.

Enjoy!
Sarah x

Brussels Sprouts, Radish & Apple Salad

Ingredients
4 -5 brussels sprouts
4 – 5 radishes
1/2 an apple
30 grams feta cheese
1 tbsp toasted sesame seeds

Dressing
Juice of 1 (small) lemon
1 tsp honey
Glug of extra-virgin olive oil
Salt & pepper, to taste

To serve (optional)
1 cup cooked wholewheat penne pasta

Method

Using a mandoline (or a sharp knife) finely slice the brussels sprouts, discarding the stems. Finely slice the radishes into rounds, and the apple into matchsticks.

Prepare the dressing by whisking together the lemon juice, honey, olive oil, salt & pepper.

Combine the vegetables in a small bowl and pour in the dressing, mixing to combine. Crumble the feta cheese over the top and sprinkle through the toasted sesame seeds.

If using, stir through the cooked penne.

Eat immediately or refrigerate – this salad will keep well in the fridge for up to 2 days.

Serves: 2