Salad of brussels sprouts, carrot , apple, rye kernels and mint
400 g brussels sprouts
2 danish apples ( like Ingrid Marie or red aroma that has no acidity and freshness in it )
100 g whole rye kernels
½ cup. olive oil
3-4 tbsp. apple vinegar
Salt and freshly ground pepper
1 tsp. acacia honey
½ bunch mint
1 handful of red sorrel
Put kernels in a pot and rinse through with cold water , drain and add clean water to cover the kernels.
Bring the pot to a boil and cook kernels in approx. 50 mins. On low heat.
Take the kernels of heat and put them into a bowl , marinate them with a little salt , 1 tbsp. vinegar and 1 tbsp. olive oil.
Take any. unsightly outer leaves of Brussels sprouts and cut the root.
Peel the carrots and then, cut Brussels sprouts, carrot and apple into thin slices and put up in a bowl.
Add to the kernels, and marinade with extra olive oil, vinegar, honey , salt and freshly ground pepper.
Pick and chop the mint , turn into the salad and sprinkle finally with sorrel on top and serve the salad as a separate salad or as an accompaniment to poultry, white meat or fish.
Recipe from the book Spis, published 20 March 2014.