Crispy sprout bowls with honey tahini dressing

SERVES 4 PREP 20 mins COOK 30 mins EASY V

800g Brussels sprouts (about 40 sprouts), trimmed and halved 2 leeks, trimmed and finely sliced into 8cm lengths

4 tbsp extra virgin olive oil

2 firm pears, cored and thinly sliced lengthways

100g mixed salad leaves (see tip) ground sumac, for sprinkling

For the salted honey walnuts 100g walnuts, plus extra to serve 1 tbsp honey

For the honey tahini dressing 125ml lemon juice (from about 6 lemons)

90g tahini

2 tbsp honey

Heat the oven to 200C/180C fan/ gas 6. Line one large or two medium baking trays with parchment. Put the sprouts and leek in a large bowl, add the oil and toss to combine. Spread over the trays in a single layer and sprinkle with some seasoning. Roast for 30 mins. Meanwhile, for the salted honey walnuts, mix the nuts, honey and

1/2 tsp salt in a medium bowl. Spread the mixture over a small lined tray and roast on a low shelf in the oven for 8 mins, or until caramelised. Leave to cool on the tray.

To make the dressing, put the lemon juice, tahini, honey and some seasoning in a bowl and whisk until smooth. Add 1-2 tbsp water for a looser consistency, if you like. Divide the sprout and leek mixture between serving bowls and top with the pear slices and salad leaves. Drizzle with the dressing and sprinkle with the sumac and extra walnuts to serve.

GOOD TO KNOW calcium • folate • fibre • vit c • iron • 3 of 5-a-day • gluten free

PER SERVING 636 kcals • fat 45g • saturates 6g • carbs 30g • sugars 28g • fibre 19g • protein 18g • salt 0.6g