Cooking with brussels sprouts
Shaved brussels sprouts salad
Whisk ¼ cup grated parmesan cheese with 3 Tbsp lemon juice, ¼ cup extra virgin olive oil and ¼ teaspoon salt.
Discard any damaged outer leaves from 450g of brussels sprouts and shave finely on a mandoline or slice finely with a knife. Discard ends and any core pieces. Gently toss the sprouts through the dressing.
Pumpkin, brussels sprouts and beetroot salad with za’atar cheese
Preheat oven to 180C. Toss 2 cups of peeled and chopped pumpkin and about 16 brussels sprouts in enough olive oil to lightly cover. Season and bake for 30 minutes.
Scrub 4 beetroot, then halve and slice finely. Spread out on a tray, drizzle with a little olive oil, season and bake for 20 minutes.
Mix ¾ cup cottage cheese with the juice of 1 lemon, 2 tsp za'atar and 2 tsp olive oil. Combine the vegetables on plates and serve a dollop of the cottage cheese on the side.
Greeky brussels sprouts
Scatter 500g quartered or halved brussels sprouts on an oven tray, drizzle with oil and sprinkle with salt. Cook at 200C for about 10 minutes until crisp. Set aside.
In a large mixing bowl, add 1 green capsicum, core removed and cut into small dice, 1 chilli, deseeded and thinly sliced, then mix through the brussels sprouts. Add 2 Tbsp good-quality olive oil, ¼ cup each of finely chopped fresh mint and parsley, zest and juice of a lemon and 1 tsp white wine vinegar. Taste and adjust as necessary.
Brussels sprouts, bacon, walnuts and blue cheese bruschetta
Slice sourdough and brush with olive oil. Grill until crisp around the edges.
Place a pan on a medium heat. Once hot add a splash of extra virgin olive oil followed by some diced bacon and cook until golden.
Add sliced brussels sprouts and cook for five minutes or so, then add a little chicken stock and a splash of sherry vinegar. Cook until the liquid has evaporated.
Add a handful of walnuts and a knob of butter. Season to taste with flaky sea salt and freshly ground black pepper. To serve, spoon the sprout mix on to the bruschetta and crumble over a little blue cheese.