Serves: 1, Prep: 10 minutes
2 cups of Brussels sprouts thinly sliced
2 garlic cloves, roughly chopped
1 long red chilli seeds removed and finely sliced
1/2 tsp. lemon zest
2 tbsp. extra virgin olive oil
4 tbsp. flat leaf parsley, finely chopped
1/2 tsp. sea salt
1/2 tsp. black pepper
Squeeze of lemon juice, to serve
1/2 a cup of baby spinach leaves
1 stem of celery
1 lebanese cucumber
1 lime, skin removed
In a frying pan add all ingredients and sauté for 5-10minutes.
Serve with a squeeze of lemon.