Crispy sprout bowls with honey tahini dressing
A clever and delicious twist on sprouts with an irresistible dressing.
Ingredients
- 800 g Brussels sprouts (about 40 sprouts), trimmed and halved
- 2 leeks, trimmed and finely shredded into 8cm (3 in) lengths
- 60 ml extra virgin olive oil
- 1 sea salt and cracked black pepper
- 2 firm pears, thinly sliced lengthways
- 100 g mixed salad leaves
- 1 ground sumac, for sprinkling
- 28.2 oz Brussels sprouts (about 40 sprouts), trimmed and halved
- 2 leeks, trimmed and finely shredded into 8cm (3 in) lengths
- 2.1 fl oz extra virgin olive oil
- 1 sea salt and cracked black pepper
- 2 firm pears, thinly sliced lengthways
- 3.5 oz mixed salad leaves
- 1 ground sumac, for sprinkling
- 28.2 oz Brussels sprouts (about 40 sprouts), trimmed and halved
- 2 leeks, trimmed and finely shredded into 8cm (3 in) lengths
- 0.3 cup extra virgin olive oil
- 1 sea salt and cracked black pepper
- 2 firm pears, thinly sliced lengthways
- 3.5 oz mixed salad leaves
- 1 ground sumac, for sprinkling
- 100 g walnuts
- 1 tbsp honey
- 0.5 tsp sea salt flakes
- 3.5 oz walnuts
- 1 tbsp honey
- 0.5 tsp sea salt flakes
- 3.5 oz walnuts
- 1 tbsp honey
- 0.5 tsp sea salt flakes
- 125 ml lemon juice
- 90 g hulled tahini
- 2 tbsp honey
- 2 tbsp water
- 1 sea salt and cracked black pepper
- 4.4 fl oz lemon juice
- 3.2 oz hulled tahini
- 2 tbsp honey
- 2 tbsp water
- 1 sea salt and cracked black pepper
- 0.5 cup lemon juice
- 3.2 oz hulled tahini
- 2 tbsp honey
- 2 tbsp water
- 1 sea salt and cracked black pepper
Details
- Cuisine: Australian
- Recipe Type: Brussels sprouts
- Difficulty: Easy
- Preparation Time: 0 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
Preheat oven to 200°C (400°F). Line 2 large baking trays with non-stick baking paper.
Place the sprouts and leek in a large bowl, add the oil and toss to combine. Spread over 1 of the trays and sprinkle with salt and pepper. Roast for 20 minutes or until the sprouts are dark golden and tender.
While the sprouts are roasting, make the salted honey walnuts. Place the walnuts, honey and salt in a medium bowl and mix to combine. Spread the walnut mixture over the remaining tray and roast, on a lower rack of the oven, for 8 minutes or until golden and caramelised. Allow to cool on the tray.
To make the honey tahini dressing, place the lemon juice, tahini, honey, water, salt and pepper in a medium bowl and whisk until smooth.
Divide the sprout mixture between serving bowls and top with the pear and salad leaves. Drizzle with dressing and sprinkle with sumac and the walnuts to serve.
WeekLight by Donna Hay is published by Fourth Estate, £20, available now. Photography by Con Poulos.
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