I posted a pic on instagram of this dish, and somebody replied “Wow, we were just discussing the other day whether there was ever a good brussel sprout recipe… They copped a bad wrap growing up in the 80’s!” Well, I’m here to tell you – I have a keeper! You can really adapt this to whatever is in the fridge on the day – so let’s call it winter brussel salad!

1 onion – diced
large handful of brussel sprouts
1 bunch of asparagus
1/2 fennel, chopped
fresh or frozen peas
protein of your choice – i.e. ham or tofu
1/4 cup slithered almonds
1/3 cup fetta
4 springs of thyme
butter
1-2 tbs coconut butter for frying

In a steamer, steam brussel sprouts for several minutes before adding asparagus. Steam for a further 3 minutes and take off the heat.
In a fry pain, melt the coconut butter. Add onion and fry well. Stir in protein.
Add peas and fennel (and corn as in this image) and combine well.
Mix in brussel sprouts and asparagus. Add a little water if necessary to mix flavours well.
Place warm salad mix into serving bowl. Toss through butter and nuts. Season well.
Add feta and thyme to garnish and serve immediately.