Freekeh & Brussels Sprouts Salad

Meanwhile, trim and halve the Brussels sprouts. Thinly slice half the Brussels sprouts into shreds. Toss the other half of the Brussels sprouts on a baking sheet with ½ tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until golden brown.

Heat a medium pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes until fragrant and toasted. Set aside.

Heat 1 teaspoon olive oil in the same pan over medium heat. Add the shredded Brussels sprouts and cook, tossing, until softened, 3-4 minutes. Season with salt and pepper.

Make the honey citronette: halve, peel, and mince the shallot. Zest and halve the lemon. In a large bowl, whisk together the shallot, honey, lemon zest, juice of half the lemon, 1 ½ tablespoons olive oil, and a pinch of salt and pepper.

Core and dice the apple. Toss the freekeh, shredded Brussels sprouts, Parmesan, walnuts, and apple into the citronette then season with salt and pepper.