Think of brussels sprouts as a miniature cabbage and shred finely and toss in a sweet-sour dressing like this honey mustard combo for a fresh and punchy raw salad to serve alongside any baked, roast or grilled dish. Shephard’s Orchard’s red d’anjou pears add colour, texture and little extra sweetness.

serves 4-6

400g Brussels sprouts, trim bases, discard any tough outer leaves

1 red d’anjou pear

1 tablespoon lemon juice

1/3 cup chopped flat-leaf parsley leaves

dressing:

3 tablespoons (¼ cup) extra virgin olive oil

1 tablespoon Mock Red Hill apple cider vinegar

2 teaspoons honey, warmed

½ teaspoon Dijon mustard

¼ teaspoon sea salt

6 fresh hazelnuts, roasted, coarsely chopped (optional)

To make the dressing, place all ingredients in a screw top jar and shake well to combine. Set aside.

Using a mandoline, (or very sharp knife) slice the sprouts into fine shreds. Place in a large bowl and set aside. Quarter the pears, remove core and cut in to thin slices, then toss in the lemon juice to prevent browning. Add pear slices and parsley to the Brussels sprouts.

When ready to serve, pour the dressing over the Brussels sprouts mixture and gently toss to coat well. Transfer to a serving bowl. Scatter over the hazelnuts, if using.

Recipe by Fiona Hammond, July 2023