Georginia Hayden’s quick and easy recipe for roast sprout salad with anchovies and parmesan | Quick and easy

There’s lots of deep umami flavour in this crunchy, rubbly side or salad

Brussels sprouts are for life, not just for Christmas. They’re still making a regular appearance in our house, from shredded and stir-fried with chilli and spice, to roasted and dressed, as in this salad. And what a salad it is: with a caesar-esque dressing, it is crisp, salty and crunchy, and hits all the right notes. You can bulk it out, if you like, by topping it with a few soft, jammy boiled eggs cut into wedges or some shredded leftover chicken. However, it is pretty perfect as it is, as a light lunch or side.