Roast some Brussel sprouts and slivers of garlic
Steam or microwave some broccolini
Quick fry some pumpkin seed in a tablespoon of olive oil
Add the Brussel sprouts and broccolini
Add salt to taste
Pour in juice of lemon
Mix
Transfer to salad bowl
Grind some black pepper
Drizzle over tahini paste
Enjoy
Crunchy, caramelised Brussel sprouts roasted with tangy pomegranate molasses, chilli and garlic and then tossed with crispy baby spinach and twist of lemon. Will change any non-Brussel sprout lover’s mind!
Prep time: 5 minutes Cooking time: 20-25 minutes
Ingredients:
250g Brussel sprouts
2 tablespoons pomegranate molasses
1 red chilli finely chopped
2 cloves garlic finely chopped
2 tablespoons olive oil
150g baby spinach (or enough to toss with your sprouts)
juice of half a lemon
salt and pepper to taste
Method:
Pre-heat oven to 180 degrees celcius
Line baking tray with grease proof/baking paper
Chop hard end off sprouts and split in half or leave whole if very small
Place sprouts cut side up in baking tray, sprinkle over chilli, garlic, olive oil. Use rubber glove to carefully smear each sprout with olive oil, then sprinkle pomegranate molasses over the sprouts.
Bake in oven until sprouts are tender and crisp and caramelised to your liking. (I like them almost burnt)
Add to spinach along with lemon juice, salt and pepper, toss and serve!
