| I received many requests for a recipe for the Shaved Brussel Sprout Salad that we enjoyed on the Alexandria tour. The restaurant was not willing to divulge details but here is my version tried and tested at KJ HQ: Shaved Brussel Sprout Salad – Serves 4 Inspired by The Grounds of Alexandria 8 Brussel sprouts (Washed and dried) Handful of baby spinach leaves (washed and dried) 1 avocado, ripe yet firm Pepita seeds (pumpkin seeds) Pine nuts Sesame seeds For dressing, whisk together: 2 tblspns natural yoghurt 2 tblspns lemon juice 2 tblspns olive oil Salt and pepper |  Optional Extras to Make it Your Own: Green beans (Blanch for 1 minute and rinse in cold water) Shaved fennel Micro herbs Fresh herb leaves Roasted almonds Rocket, cress, frisee or lambs tongue lettuce |
Heat a small dry fry pan (no oil) and add the pepita seeds. Keep stirring and cook on med high heat until they turn a light golden brown. Remove from pan and allow to cool.
In the same dry fry pan, add the pine nuts (again, no oil) and keep stirring on med high heat until light golden brown. Remove from pan and allow to cool. (Be careful, once they start to brown, they burn quickly).
Trim the bases of the sprouts and remove any frayed outer leaves. Cut the sprouts into half through the base and slice very thinly. This will be easier if using a mandolin. Start shaving the sprouts from the pale centre and with the remaining darker outer leaves, shred them with a knife.
Place into a bowl and mix together with the spinach leaves and cubed avocado.
Drizzle with dressing and scatter with seeds.
In the same dry fry pan, add the pine nuts (again, no oil) and keep stirring on med high heat until light golden brown. Remove from pan and allow to cool. (Be careful, once they start to brown, they burn quickly).
Trim the bases of the sprouts and remove any frayed outer leaves. Cut the sprouts into half through the base and slice very thinly. This will be easier if using a mandolin. Start shaving the sprouts from the pale centre and with the remaining darker outer leaves, shred them with a knife.
Place into a bowl and mix together with the spinach leaves and cubed avocado.
Drizzle with dressing and scatter with seeds.