Instructions

1. 1

   Trim the brussels sprouts, remove the tough cores and shave them finely with a sharp knife or mandoline.

2. 2

   Toast the flaked almonds in a dry pan until golden.

3. 3

   Cut the apple into fine matchsticks and pick out the pomegranate seeds.

4. 4

   Whisk together lemon juice, olive oil, salt and pepper for the dressing.

5. 5

   Toss the sprouts with the apple and dressing, let sit briefly, then scatter over the pomegranate seeds, almonds and shaved parmesan.