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..

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