Brussels sprout, radicchio, Spenwood & cobnut salad

Ingredients

• 200g brussels sprouts, trimmed
• 1 small radicchio
• 2 tbsp smoked olive oil
• 1 tbsp lemon juice
• 25g Spenwood
• 25g roasted cobnuts

Method

Use a food processor to very finely shred the sprouts. Tip into a large mixing bowl.

Use a large sharp knife to trim away the core and base then finely shred the radicchio. Add to the sprouts and toss together. Add just 1 tbsp of the oil plus the lemon juice and a large pinch of flaked sea salt.

Give everything a thorough mix then taste and adjust the lemon juice and salt levels. Pile onto a serving platter. Keep it piled up in an impressive mountain, don’t spread it out.

Use a fine grater to grate the Spenwood all over the pile of vegetables.

Finely chop the cobnuts (either in the food processor or by hand). Sprinkle the chopped cobnuts over the salad and drizzle with the remaining smoked oil just as you serve.

Image: Stuart Ovenden