A PLANET FRIENDLY FEAST
SERVES 6
ROASTED BRUSSELS SPROUTS AND FENNEL WITH TAHINI CREAM
◆ ¼ cup (60 ml) filtered water
◆ 600g brussels sprouts, halved lengthways
◆ 1 large red onion, cut in half then wedges
◆ 3 fennel bulbs, tough outer layer removed, cut into 1cm slices
◆ ¼ cup (60 ml) extra virgin olive oil
◆ 1 small handful mint, chopped
◆ 1 small handful parsley, chopped
◆ 4 spring onions, green part only, thinly sliced
TAHINI, MACADAMIA & LEMON CREAM
◆ 100g tahini
◆ ¼ cup (60ml) extra virgin olive oil
◆ ¼ cup (60ml) fresh lemon juice
◆ ½ cup (130g) plain yoghurt (or coconut yoghurt)
◆ 1 tsp local honey or maple syrup
◆ ½ tsp ground cumin
◆ ½ tsp salt
◆ Black pepper, to taste
◆ 140g roasted macadamia nuts, roughly chopped
1. Preheat the oven to 200°C.
2. Heat the water in a large frying pan over high heat. Add the brussels sprouts and cook until the water evaporates.
Transfer the brussels sprouts to a roasting tin and add onion, fennel and olive oil, stirring well to coat. Roast for 30 mins, until the sprouts are well-browned.
Meanwhile, pop all the tahini cream ingredients except the macadamias in a blender and whiz on high for 1 min, or until smooth. If it’s not creamy
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