75 ml (3 fl oz) olive oil
3 tbsp (60 ml) white wine vinegar
2 garlic cloves, skinned and crushed
1 tbsp (15 ml) clear honey
salt and pepper, to taste
350 g (12 oz) Brussels sprouts, trimmed and finely sliced
90 ml (6 tbsp) chopped fresh parsley
2 oz (50 g) shelled sunflower seeds
paprika, to garnish
3 tbsp (60 ml) white wine vinegar
2 garlic cloves, skinned and crushed
1 tbsp (15 ml) clear honey
salt and pepper, to taste
350 g (12 oz) Brussels sprouts, trimmed and finely sliced
90 ml (6 tbsp) chopped fresh parsley
2 oz (50 g) shelled sunflower seeds
paprika, to garnish
method
1. Put the oil, vinegar, garlic and honey in a bowl and whisk until smooth. Add seasoning.
2. Put the sprouts and parsley in a large bowl, add the dressing and 25 g (1 oz) of the sunflower seeds and mix well.
3. Transfer the mixture to a serving bowl and sprinkle a little paprika and the remaining sunflower seeds over it.
Serve immediately.
2. Put the sprouts and parsley in a large bowl, add the dressing and 25 g (1 oz) of the sunflower seeds and mix well.
3. Transfer the mixture to a serving bowl and sprinkle a little paprika and the remaining sunflower seeds over it.
Serve immediately.
serving amount
serves 4
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