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
Toasted pepita dressing
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.
Drink Suggestion: Rich pinot gris. Drink suggestion by Max Allen
Notes