Brussel sprouts are not just for Christmas. Also, surprisingly, they can be eaten raw. This side dish combines the flavours of Christmas with something you would actually eat after you can’t face turkey again.
Serves: 3-4 as a side Time: 15 minutes
One or Two clementine’s (dependant on size)
25g of dried cranberries
25g of pecans
300g of Brussel sprouts
3 table spoons of plain yogurt
- Peel outer leaves of the sprout and chop the stem off. Then roughly chop.
- This is the important step – with your hands break up the sprouts into small pieces trying to separate the layers.
- Break each clementine segment into three and add to the leaves then add the pecans and cranberries. Keep some of all these back for the end.
- Add the yogurt and mix. Garnish with the remaining clementine, cranberries and pecans.