Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar
Finely shred the sprouts using a grater, knife or mandolin. In a small bowl combine the oil, balsamic and lemon zest and season to taste.
In a frying pan toast the pumpkin seeds until browned. In a serving bowl combine the shredded sprouts with the dressing and half the seeds mixing well then scatter over the remaining seeds.
N.B. Delicious served with smoked mackerel, a cheesy quiche or as a BBQ side dish.