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.
- 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
- 1For 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.
- 2Heat 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
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