Boil the sprouts briefly.

Roast the almonds in the oven (preheated to 180°C) or frying pan, until they are lightly browned (8 minutes). Chop the nuts roughly.

Slice the Brussels sprouts.

Quater and core the pear, and slice it.

Crumble or cut the Cheddar.

Toss the ingredients and arrange on a plate.

Make a dressing of olive oil and lemon juice and add the thyme and plenty of salt and pepper.

Serve the salad scattered with the toasted almonds.