Brussel sprout detox salad "My fridge is piled high with brussel sprouts ready for christmas dinner. I don’t know about you but I get bored of eating them boiled. If you have any sprouts leftover after christmas dinner then they are delicious raw. This recipe is a welcome break from the usual christmas fare and is a delicious light and healthy meal." Eco-chef Tom Hunt. Ingredients (Serves 4) 200 grams brussel sprouts, finely sliced 2 satsuma, peeled and pulled into segments 4 sticks celery, roughly sliced 1 red onion 6 sprigs mixed herbs, such as mint and parsley 50 grams mixed nuts and seeds, I used poppy seeds and hazelnuts Extra virgin olive oil and a squeeze of lemon to dress Method Combine all the ingredients. Season with a little salt and dress with the oil. Serve as part of a light lunch or fresh salad with some leftover turkey. Recipe provided by Tom Hunt, Eco chef and food waste activist www.tomsfeast.com.Photo provided by Lucy, Pinterest..