Tomato and Brussels Sprout Salad

Clean the Brussels sprouts and cut them into wedges.

Cook the sprouts in lightly salted water until just tender, about 2 minutes. Drain and cool them down in cold water.

Rinse the cherry tomatoes and cut each one into quarters.

Finely chop the shallot and fry it in a pan with the olive oil over medium heat until softened.

Toss the Brussels sprouts, tomatoes, and shallot together in a bowl. Season with salt and pepper, then scatter over the finely chopped flat-leaf parsley.