Name: Char-grilled Brussels sprouts with apple and pepitas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 - 6
Ingredients: 400 gm Brussels sprouts, tough outer leaves discarded, tender outer leaves reserved separately, hearts thickly sliced lengthways; 1 tbsp olive oil; 2 Granny Smith apples, cut into julienne and tossed in juice of ½ lemon; 4 radishes, thinly sliced on a mandolin; 1 golden shallot, thinly sliced; ½ cup coarsely chopped flat-leaf parsley; Toasted pepita dressing; 1½ tbsp each olive oil and hazelnut oil; 2 tbsp pepitas; 1 garlic clove, finely chopped; Finely grated rind and juice of ½ lemon; 1 tbsp red wine vinegar, or to taste

Char-grilled Brussels sprouts with apple and pepitas

Recipe for char-grilled Brussels sprouts with apple and pepitas.

Serves 4 - 6

Prep

20M

Cook

20M

Total

40M

Brussels sprouts come up trumps when cooked on the grill, although it must be said they’re a little fiddly to handle. The pay-off comes with deep flavour and a contrast of textures – we’ve kept the outer leaves raw, while the charred hearts become tender and caramelised. This makes a perfect accompaniment to roast pork, or you could crisp up a couple of slices of speck on the grill and crumble them over the lot for a more substantial meal.

Ingredients

400 gm Brussels sprouts, tough outer leaves discarded, tender outer leaves reserved separately, hearts thickly sliced lengthways

1 tbsp olive oil

2 Granny Smith apples, cut into julienne and tossed in juice of ½ lemon

4 radishes, thinly sliced on a mandolin

1 golden shallot, thinly sliced

½ cup coarsely chopped flat-leaf parsley

Toasted pepita dressing

1½ tbsp each olive oil and hazelnut oil

2 tbsp pepitas

1 garlic clove, finely chopped

Finely grated rind and juice of ½ lemon

1 tbsp red wine vinegar, or to taste

Method

Main

1.For toasted pepita dressing, heat oils in a saucepan over medium-high heat, add pepitas and cook, stirring occasionally, until just starting to change colour (1-2 minutes). Remove from heat, stir in garlic and lemon rind, cool slightly, then stir in lemon juice and vinegar to taste. Season to taste and set aside.

2.Heat a char-grill pan or barbecue to high heat. Combine Brussels sprouts hearts and oil in a bowl, season to taste and toss to coat evenly. Grill in batches, turning occasionally, until tender and lightly caramelised (10-15 minutes). Transfer to a bowl, add outer leaves and toss to combine. Add apple, radish, shallot and parsley, drizzle with toasted pepita dressing to taste, toss to coat and serve warm or at room temperature.