serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 500 g small Brussels sprouts, cut in half
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- salt and black pepper, to taste
- ½ large red chilli, seeds removed, finely chopped
- ½ cup mint, roughly chopped
- 1 tsp sesame oil
- 2 tbsp maple syrup
- 1 lemon, juice
- 2 tbsp za'atar
Hummus
- 1 x 400 g can chickpeas, drained and rinsed
- 90 g (⅓ cup) tahini
- ½ lemon, juice
- 1 garlic clove
Instructions
- Preheat the oven to 220˚C.
- Preheat an ovenproof frying pan over high heat. Add the olive oil and Brussels sprouts (reserving 1 or 2 to serve), cut-side down and a good pinch of salt. Fry the sprouts until browned, then turn the sprouts and transfer the pan to the oven. Roast for about 12 - 15 minutes or until deep golden.
- Meanwhile, for the hummus, place all the ingredients into a food processor or blender along with
- 70 ml (⅔ cup) water and a good pinch of salt. Blend to a smooth puree, then adjust the seasoning again.
- Remove the Brussels sprouts from the oven. Add the chilli, mint, sesame oil, maple syrup and lemon juice to taste and toss until well combined.
- Serve the roasted sprouts over the hummus, then scatter with the za'atar, and drizzle with extra oil and a squeeze of lemon juice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
