Roasted brussels sprouts, chickpeas and edamame with ginger-shallot oil

SERVES 4-6

“While golden, creamy sprouts are good enough to eat straight from the baking tray, sometimes I muster the patience to turn them into this salad, where they are cleverly combined with two household staples – chickpeas and edamame – and dressed with my beloved ginger-shallot oil,” says McKinnon.

600 gm brussels sprouts, trimmed and halved 500 gm cooked chickpeas

(about 2 x 400gm cans, drained) 250 gm frozen edamame beans

Olive oil 1 tsp ground coriander 1/3 cup toasted sesame seeds (white, black or a combination) 2 spring onions, finely chopped Handful of coriander leaves GINGER-SHALLOT OIL 150 gm ginger, peeled and finely chopped 6 spring onions, finely sliced, white and green parts separated 1 tbsp tamari 2 tsp sea salt 310 ml (11/4 cups) vegetable oil

1 To make ginger-shallot oil, place ginger, white part of the spring onions, tamari and salt in a heatproof bowl.

Place oil in a small saucepan over medium-high heat for 3-4 minutes.

It is hot enough if it sizzles when you place a wooden chopstick into it. Very carefully pour the oil over the ginger mixture. Allow to cool, then add the green part of the spring onions and stir to combine. Set aside until needed.

2 Preheat oven to 220°C. Place brussels sprouts, chickpeas and edamame beans on a large baking tray and drizzle generously with olive oil. Sprinkle over ground coriander, season to taste, then toss to coat. Roast for 25-30 minutes, or until sprouts are golden and tender and chickpeas and edamame are slightly crisp. 3 Combine brussels sprouts, chickpeas and edamame beans in a large bowl.

Add 1/2 cup ginger-shallot oil and half the sesame seeds and toss to combine. Taste and season. Top with spring onions, coriander leaves and remaining sesame seeds and serve.