Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar

method:

• Finely shred the sprouts using a grater, knife or mandolin.
• In a small bowl, combine the oil, balsamic vinegar and lemon zest and season to taste.
• In a frying pan, toast the pumpkin seeds until browned. In a serving bowl combine the shredded sprouts with the dressing and half the seeds mixing well then scatter over the remaining seeds.