One of our favourite cuisines is Middle Eastern because we love spices and fresh herbs to jazz up our dishes and compliment key ingredients. In our second brussel sprout dish we have oven cooked them with red onions and fennel and spooned them over a lovely yoghurt, tahini and lemon juice dressing, finishing with nuts and seeds for texture and further flavour.
Ingredients
500g Brussels sprouts, washed, trimmed
1 tsp cumin seeds
2 tsp coriander seeds
1 medium red onion, sliced
1 bulb of fennel, sliced
2 tbsp of olive oil
200 g Organic Greek yoghurt
1 heaped teaspoon tahini
1 clove of garlic
1 lemon
1 tsp of sumac
1 tsp chilli flakes
1 teaspoon sesame seeds
25 g hazelnuts
½ a bunch of fresh coriander, dill and mint, washed and chopped
Method
- Preheat the oven to 180 degrees
- Bring a saucepan of water to a simmer, add some salt and blanch the sprouts for about 3 mins then drain and set aside
- Mix the yoghurt, with the lemon juice, tahini, crushed raw garlic and sumac
- In a small heavy bottom frying pan toast the coriander and cumin seeds over a medium heat until they start to release their aromas
- Remove from the heat and crush the spices in a pestle and mortar
- Using the same pan toast the hazelnuts and once they start to turn golden add the sesame seeds until they too turn golden and set aside
- In a baking dish, add the sliced red onion, fennel and some olive oil, and spread out so the veggies are in an even layer then add the spices and season with salt and pepper
- Roast in the oven for 20-30 minutes until the onion and fennel is tender and golden
- On a serving dish, spread out the yoghurt mixture
- Spoon out the veggies on top of the yoghurt and sprinkle with the fresh herbs, chilli flakes and toasted nuts and seeds and serve immediately
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