A Christmassy salad if ever there was one.
Feeds 2 as a light lunch
500g Brussels sprouts, trimmed and halved through the stem
Salt and pepper
Handful of pecans
Handful dried cranberries
50g feta cheese
Meanwhile, toast the pecans by adding them to a dry frying pan and toasting the nuts over a medium heat for about 5 minutes. Remove to a board and chop roughly. Set aside.
When the Brussels sprouts are done, transfer them onto plates and sprinkle over the toasted, chopped nuts and dried cranberries. Crumble over the feta cheese and drizzle over a little olive oil. Serve warm.