4 serves
20 m
To make dressing, whisk oil, lemon juice, mustard and garlic in a small bowl. Season with pepper.
Finely shred sprouts in a food processor using the slicing attachment. Transfer to a large, non-metallic bowl.
Add parsley, shallots and dressing to sprouts. Toss to coat. Cover and stand at room temperaturefor 30 minutes or refrigerate for up to 2 hours.
When ready to serve, add parmesan, walnuts and olives. Toss to combine.