This salad, inspired by Yotam Ottolenghi, is one of several that I make which combines cooked and raw use of the same vegetable. It is a great dish to serve when Sunday lunch is a buffet. Brussels sprouts go well with mustard and nuts. For a Christmas meal, hazelnuts can be replaced by chestnuts.

700g Brussels sprouts
Olive oil
Juice of 1 lemon
2 cloves garlic, peeled and crushed
1½tbsp wholegrain mustard
2 anchovy fillets
60g Parmesan or pecorino cheese
120g kale, stems removed and finely shredded
1 small red onion, peeled and thinly sliced
20g basil leaves
70g blanched hazelnuts

Oven at 220°C

Roast the hazelnuts for about 8 minutes until they are lightly browned. Leave to cool. Keep whole or crush them slightly.

Preferably using a mandoline, finely slice 200g of the Brussels sprouts. Trim and toss the rest into a bowl with two tablespoons of olive oil, salt and pepper. Transfer to an oven tray lined with baking parchment and roast for about 18 minutes, stirring them from time to time, until the sprouts are well browned and cooked through. Cut any larger sprouts into halves or quarters. Leave to cool.

To make the dressing, put the lemon juice, garlic, mustard, anchovies, 90g of olive oil and half the cheese (grated) into a food process and blitz.

Put the kale and raw Brussels sprouts into a large bowl and add the dressing. Season well. Gently ‘fatigué’ the salad by turning it until the leaves are all coated in the dressing. Leave for 10 minutes for the leaves to soften then add the roasted Brussels sprouts, sliced onion, basil and hazelnuts. Finally shave the remaining cheese and mix this into the salad.

Turn onto a large platter and serve at room temperature.