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Middle Eastern roasted sprouts
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Total Time:
45 minutes
Dry parboiled sprouts for crispy, charred perfection when roasting.
Ingredients:
  • 500 g Brussels sprouts
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 small red onions
  • 1 bulb of fennel
  • olive oil
  • 1 teaspoon sesame seeds
  • 25 g hazelnuts
  • 200 g Greek yoghurt
  • 1 heaped teaspoon tahini
  • 1 small clove of garlic
  • 1 lemon
  • 1 pinch of sumac
  • ½ a bunch of fresh coriander, dill and mint (20g)
Instructions:
  • - Preheat the oven to 200ºC/400ºF/gas 6. - Bring a large pot of salted water to a boil. - Wash and trim the sprouts, then parboil for 3 minutes. Drain and let dry. - Toast cumin and coriander seeds in a frying pan until fragrant, then grind with sea salt. - Toss most of the spice mix with sprouts in a roasting tray. - Add sliced onions and fennel to the tray with a glug of oil. - Roast for 20 minutes until tender and caramelized. - Toast sesame seeds and hazelnuts, then grind with remaining spices. - Mix yoghurt with tahini, crushed garlic, lemon zest, juice, and season well. - Spread yoghurt mixture on serving platter, sprinkle sumac. - Spoon sprout mix over yoghurt, top with ground nuts and seeds. - Chop herb leaves and scatter on top before serving.

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