Serves 6 as a main
Ingredients:
- ¼ cup (60 ml) filtered water
- 600 g (1 lb 5 oz) brussels sprouts, halved lengthways
- 1 large red onion, cut in half then wedges
- 3 fennel bulbs, tough outer layer removed, cut into 1 cm (½ inch) slices
- ¼ cup (60 ml) extra virgin olive oil
- 1 small handful mint, roughly chopped
- 1 small handful parsley, roughly chopped
- 4 spring onions (scallions), green part only, thinly sliced
For the tahini, macadamia and lemon cream:
- 100 g (3½ oz) tahini
- ¼ cup (60 ml) extra virgin olive oil
- ¼ cup (60 ml) fresh lemon juice
- ½ cup (130 g) plain yoghurt
- 1 teaspoon local honey or maple syrup
- ½ teaspoon ground cumin
- ½ teaspoon salt black pepper, to taste
- 140 g (5 oz) roasted macadamia nuts, roughly chopped
Method:
- Preheat the oven to 200°C (400°F).
- 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 the onion, fennel and olive oil, stirring or shaking well to coat. Roast for 30 minutes, 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 minute, or until smooth. If it’s not creamy enough, add 2–3 tablespoons water and blend again. Taste and adjust the seasoning.
- To serve, spoon the tahini cream onto a large platter, spreading it out evenly, then scatter the macadamias over the top. Remove the vegies from the oven, cool for a minute or two, then pile them over the creamy base. Top with the fresh herbs and spring onions.
Smart Tips:
- To roast macadamia nuts, spread them on a baking tray and roast in a 170°C (325°F) in oven for 15 minutes.
- To make this dish dairy-free, substitute coconut yoghurt for the plain yoghurt.
- Pre-cooking the brussels sprouts in a frying pan will prevent them drying out and burning in the oven.
Images and text from Low Tox Life Food by Alexx Stuart, photography by Cath Muscat. Murdoch Books RRP $39.99 NZD, RRP $36.99 AUD.