- 2 tbsp rapeseed oil
- 5 shallots, sliced
- 200 g broccoli, cut into small florets
- 200 g Brussels sprouts, sliced
- 100 g baby spinach
- Zest of 1 lemon
- 50 g parmesan cheese, shaved
Heat the oil in a large pan and add the shallots and broccoli. Stir fry for 5 minutes, before adding in the Brussels sprouts and cooking for a further 3 minutes.
Stir in the spinach and lemon zest and season with freshly ground black pepper. Serve in a dish with the parmesan shavings on top.