Cruciferous Banting-bliss on a plate!
|300 g||brussel sprouts|
|2 Tbs||fresh chillies — 573|
|50 g||chorizo — cooked, sliced|
|1||spring onions — finely chopped|
|walnuts — handful, chopped|
Shred your sprouts as thinly as possible. You can do this by hand, but I do mine in a food processor using a shredding attachment.
Heat the olive oil in a sautéing pan over a medium heat, add the diced chorizo and sauté until the sausage releases its flavour and begins to brown.
Increase the heat and add the shredded sprouts. Season with salt and pepper (a lot of pepper) and sauté for 5 minutes. The edges of the shredded sprouts will brown slightly. Do not be tempted to add even a splash of water as the ‘sprouts will steam and become too soft.
Add the chopped spring onion and continue sautéing for another 30 seconds, add the chopped walnuts and toss through.