275g (10oz) Brussels sprouts
40g (1½oz) rocket
35g (1¼oz) shelled hemp seeds
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon agave or maple syrup
Sea salt and freshly ground
Peel any browned leaves from the sprouts, but don’t trim their ends – this gives you something to hold onto. Shave the sprouts finely, then place them in a large salad bowl with the rocket. Peel and dice the orange and avocado and add them to the bowl with the hemp seeds.
Mix the remaining ingredients together to create a simple vinaigrette, season to taste, then toss into the salad and serve.
GREEN TIP: There’s more than one way to shave a Brussels sprout. Use a mandolin and box grater, a food processor fitted with the slicing attachment, or by hand with a sharp knife.