From My Kitchen

Try saying that after a glass or two of Christmas sherry! Inspired by the Ottolenghi Brussels Sprouts Nests that my sister made as a Christmas Day starter a few years, this is my way to stay festive while feeling like I’m not full to the brim with food. I make enough of the salad for 2 people, then it’s just a case of adding dressing and eggs as and when desired. Isn’t it pretty?

Ingredients

Salad for 2:

250g radishes, finely sliced

2 tbsp red wine vinegar

1/2 tsp caster sugar

250g Brussels sprouts, shredded

1 small courgette, grated

Handful dill leaves

1 tbsp pumpkin/sunflower seeds

2 large eggs per person, soft boiled

Salt & pepper

Dressing:

2 tbsp olive oil

2 tbsp lemon juice

1 tsp maple syrup

1 tsp red wine vinegar

Salt & pepper

Method

1. Start by pickling the radishes by mixing them with the vinegar and sugar and leaving to stand for 10 minutes minimum.
2. In the mean time, prepare your salad veg, and toss them in a bowl with the seeds and dill.
3. Shake the dressing ingredients to mix in an old jam jar, or whisk together with a fork.
4. Soft boil the eggs (Room temp eggs, lowered into boiling water and left to boil for 7 minutes, then run under cold water until cool enough to peel).
5. When ready to eat, drain the radishes well and add them to the salad.
6. Drizzle over the dressing, add the eggs and tuck in. I like a bit of extra salt & pepper on my eggs, but that’s entirely up to you.

Note: Feel free to pad this out with some new potatoes if that’s what you feel like. Or add nuts instead of seeds. There’s no rules here!