• 1 lb (450 g) Brussels sprouts
• 2 dessert apples
• 1 tablespoon lemon juice
• 2 oz (56 g) walnuts
• 1 tablespoon white wine vinegar
• 4 tablespoons olive oil
• Salt and ground black pepper

Method:

1. Take the fresh Brussels sprouts, preferably smaller rather than larger ones, and peel off any loose or yellowing outer leaves.Do not follow the traditional recipe of cutting a cross into the base and boiling until the house smells of cabbage and the sprouts are a mush. Bring a pan of water to the boil.
2. Drop the prepared sprouts into the water and put a lid on the pan, leaving the heat on high until the water returns to the boil. After 3 minutes, strain the sprouts and shake off any excess water. Allow to cool.
3. Core and slice 2 dessert apples - tossing the slices immediately in the lemon juice to prevent them turning brown.
4. Add to the cooled sprouts.
5. Chop 2 oz (56 g) of walnuts and add to the sprouts and apple.
6. In a small bowl combine 1 tablespoon wine vinegar with 4 tablespoons olive oil, salt and black pepper. Pour the dressing over the salad and toss well.

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