MIDDLE EASTERN ROASTED SPROUTS

SERVES 4

500g small brussels sprouts 1 tsp cumin seeds, toasted 2 tsp coriander seeds, toasted 2 small red onions, thinly sliced 1 fennel bulb, thinly sliced 1 tbs olive oil 1 tsp white sesame seeds, toasted 1/4 cup (35g) hazelnuts, toasted 3/4 cup (200g) thick Greek-style yoghurt 2 tsp tahini 1 small garlic clove, crushed

Finely grated zest and juice of 1/2 a lemon 1/2 tsp sumac Coriander, dill and mint leaves, to serve

Preheat oven to 200°C. Parboil sprouts in a large saucepan of boiling salted water for 3 minutes or until almost tender. Transfer to a colander and set aside to drain.

Using a mortar and pestle, finely pound the cumin and coriander seeds with a pinch of salt. Transfer three-quarters crushed spices to a large bowl and add sprouts, onion, fennel and oil. Toss to combine, then spread sprouts in an even layer over one roasting pan, and the onion and fennel over a second roasting pan. Roast onion mixture for 1 hour or until caramelised, and sprouts for 40 minutes or until beginning to caramelise. Once roasted, toss onion mixture with sprouts to combine. Cover and keep warm.

Meanwhile, using a mortar and pestle, pound sesame seeds and hazelnuts until coarsely ground. Combine with remaining crushed spice mixture and set aside.

When ready to serve, combine the yoghurt with the tahini, garlic and lemon zest and juice. Season, and spread evenly over a large serving platter. Sprinkle with sumac. Spoon the warm roasted sprout mixture over the yoghurt mixture, scraping up all the crispy bits left in the pan. Sprinkle with the sesame and spice mixture, and scatter with coriander, dill and mint leaves to serve.