20 small Brussels sprouts
1 small bunch of red seedless grapes
50g pecorino, cut in half
80g almonds, lightly toasted and roughly chopped
1 sprig of mint, leaves torn
1 tbsp sherry vinegar
3-4 tbsp (80ml) extra virgin olive oil
Salt and pepper
Place the pecorino into a food processor and pulse 4-5 times to make a fine crumb. Tip out and place into a bowl. Now place a slicer attachment on to the food processor and feed the Brussels sprouts through the shoot so they are evenly shredded.
Whisk together the sherry vinegar and olive oil in a large salad bowl until thickened, then add a pinch of salt and freshly cracked black pepper and stir once more. Add ¾ of the pecorino and whisk to combine.
In the same bowl, add the shredded Brussels sprouts, grapes, mint and almonds. Using two spoons (or clean hands), toss the salad gently and pile into a shallow dish. Serve with extra pecorino sprinkled on top.
PDF of this recipe available for download here.