Brussels sprouts recipe


500 grams Brussels sprouts
1 cup walnuts, chopped and lightly toasted
100 grams blue vein cheese
¼ cup olive oil
3 tablespoons lemon juice

Slice Brussels sprouts very finely. Add chopped walnuts, oil and lemon juice and combine thoroughly. Crumble blue vein cheese over the salad and combine gently.

Season with freshly ground pepper.