And burrata. Don't forget the giant, snow-white orb of meltingly creamy burrata amongst the crunchy Brussels sprouts.

Recipe Rosa Matto | Styling Natalia Homan | Photograph Brendan Homan

Raw salad of shaved Brussels sprouts with pine nuts and pecorino

500g Brussels sprouts, trimmed of tough outer leaves
60g pine nuts, toasted in the oven
30g freshly grated pecorino
70ml extra virgin olive oil
30ml fresh lemon juice
salt and pepper
40g coriander leaves
burrata, well drained

Using a v-slicer or mandolin, thinly slice the Brussels sprouts into a large bowl. About 30 minutes before you are ready to serve, combine with all the other ingredients except the burrata. Set the burrata on a platter and surround with the salad.

This recipe first appeared in the November 2020 issue of SALIFE magazine.