It's Brussels season and I want to win you over with this warm and wonderful salad with a simple tahini dressing.
Ingredients
- 250g Brussels sprouts
- 4 tbsp tahini
- 6 tbsp water
- 1 lemon, juice of
- maple syrup, to taste (approx 1 tbsp)
- 1 garlic clove, crushed
- a handful of cranberries
- 250g Brussels sprouts
- 4 tbsp tahini
- 6 tbsp water
- 1 lemon, juice of
- maple syrup, to taste (approx 1 tbsp)
- 1 garlic clove, crushed
- a handful of cranberries
Cut your Brussels in half and add to a bowl with a generous season of salt and pepper and a drizzle of oil. Mix everything evenly and pop onto a baking tray. Bake in a preheated oven at 180°C/350°F/gas 4 for 20 minutes until crisp and tender.
To make your tahini dressing, mix the tahini, water, lemon, garlic and maple together. It will feel loose to begin with and will then thicken into a dollopable dressing.
Pour your Brussels onto a serving dish, drizzle over the tahini dressing and sprinkle with cranberries. Serve warm.