Brussels sprouts 175g, clementines 2, apple 1, sesame seeds 1 tbsp, skinned almonds a handful, & a large handful of parsley leaves
For the dressing:
clementine 1, lemon 1, olive oil 2 tbsp, white wine vinegar 1 tbsp, liquid honey 1 tbsp
Put a large pan of water on to boil. Trim the sprouts, then remove the outer leaves and put them in a bowl of cold water. Slice what is left of the sprouts into quarters and add to the leaves. Rinse thoroughly, then drain. Lightly salt the boiling water then lower in the sprouts. Leave them to cook for a maximum of 2 minutes, until their colours are bright. Have ready a bowl of water with ice cubes in it – failing that, a basin of very cold water. Drain the sprouts and put them into the iced water. This will stop them cooking.
Remove the peel from 2 clementines, slice the fruit in half then into thin slices and place in a salad bowl. Halve the apple, then cut each half into thin segments. Toss the apples with the clementines.
In a dry pan toast the sesame seeds to a rich golden brown then tip half into a small bowl and the remainder into the clementines and apples. Return the pan to the heat, add a little oil and then the almonds. Leave them to cook, until they are golden and fragrant. Salt lightly, then remove and place on kitchen paper.
Drain then lightly dry the sprouts and their leaves then toss them gently into the salad with the parsley leaves.
To make the dressing, squeeze the clementine and lemon then stir their juice into the reserved sesame seeds. Beat in the olive oil, vinegar and honey.
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