1. Halve the apples and cut into quarters. Then slice apples the size of matchsticks. Zest the lemon and juice one half, cutting the other half into quarters. Sprinkle the lemon juice over the apple to prevent discoloration and mix gently, so all the apple is coated.
2. Strip the leaves from the thyme sprigs. Heat the oil and ginger in a large skillet and stir-fry the shredded sprouts and thyme, 3 min. Stir in the lemon zest and raisins. Season to taste with salt (in moderation) and pepper. Arrange the apple over the sprouts. Garnish with lemon wedges.
20 calories, 11g fat, 1g saturated fat, 0mg cholesterol, 31mg sodium, 32g carbohydrate, 7g fiber, 18g sugar, 5g protein