Put the sliced fennel, tomatoes and parsley into a bowl. Then put the Brussel Sprouts into a steamer and steam for a couple of minutes until they are starting to get soft. (You will be able to smell them as they just start to heat through.) Put onto a plate to cool a little.

Heat a nonstick frypan and add a teaspoon or two of olive oil (or butter if you like). Put the slices of Ricotta into the frypan and saute for a couple of seconds on each side ( lightly browned). Remove and put on draining paper. Then crumble into fennel bowl.

Next add 1/2 of the sprouts cut side down and let them brown. Poor into the fennel salad bowl. ( once again use olive oil or use butter like I did, see below, both are great)

Add the sage leaves to a tiny bit of oil in the same frypan and brown them . Take off the heat and cool. Add to the salad ( they are crispy and delicious)

Finely chop or shave the other half of the sprouts into the bowl with the salad ingredients. ( Like they were cabbage)

To make a dressing add the lemon juice and dijon to the cooled frypan ( or a jar with a lid you can shake). Add the reserved 3 Tablespoons of olive oil ( or use oil from the tomatoes) salt and pepper and stir well.

Pour over the salad and toss well. Sprinkle with chopped roasted hazelnuts.