Sprouts are delicious thinly sliced and eaten raw. Crunchy, nutty and satisfying, they’re a great vehicle for interesting dressings and creamy blue cheese. I discovered sprout salads when living in North America, where sprouts don’t have the soggy school dinner associations they have in the UK, and are as cool as kale. I say embrace these miraculous little cabbages! They’re cheap, healthy, keep well and are really versatile – what’s not to like? Sprout salads are a brilliant way to use up any that you might have lying around in your fridge. Just the thing for a nourishing little lunch. I’ve given you two options for dressings here – a simple, fresh citrus one (pictured), and a spicy buttermilk version – so you can vary how you dress the salad according to how you feel.