Yes, it's Brussels sprouts but not as you know them! Use up any that you didn't cook on Christmas Day and team with a couple of those Clementines or Satsumas that you have lurking at the bottom of the fruit bowl! This is a lovely, colourful, zingy, crunchy salad that you can enjoy with a couple of slices of left over turkey.
250g Brussels sprouts
1 red onion, finely sliced and soaked in a bowl of bowl of cold water for a few minutes
12 cooked chestnuts and roughly chopped (the pre-cooked packet ones work perfectly)
1 large clementine or a couple of satsumas
1 heaped tablespoon of dried cranberries or the seeds of a pomegranate
A generous pinch each of sea salt and black pepper
2 tablespoons of olive oil
2 teaspoons of fresh rosemary, very finely chopped
1 teaspoon of maple syrup
Trim the sprouts and remove the outer leaves. Very finely slice with a sharp knife and add to a mixing bowl.
Add the chopped chestnuts and scatter in the cranberries or pomegranate.
Drain the red onions, pat dry on a clean tea towel and add to the bowl.
Next, make the dressing. Peel the clementine or both of the satsumas. Split in the clementine in half and put one half aside. Squeeze the juice from one half of a clementine or one of the whole satsumas into a small mixing bowl.
Add the olive oil, rosemary and maple syrup to the bowl with the juice. Stir well to combine.
Roughly chop the remaining clementine or satsuma segments or leave them whole if they are small and add to the salad.
Drizzle the dressing over the salad and using clean hands massage into the sprout mixture.
Season well with salt and pepper and set aside for 10 minutes before serving.