Warm Salad of Roasted Brussels Sprouts, Pecans, Feta and Dried Cranberries

A Christmassy salad if ever there was one.

Feeds 2 as a light lunch

Ingredients

500g Brussels sprouts, trimmed and halved through the stem

Olive oil

Salt and pepper

Handful of pecans

Handful dried cranberries

50g feta cheese

Method:

Roast the Brussels sprouts.

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.