Brussels sprouts with blue cheese yoghurt

SERVES 4 AS A STARTER PREPARATION AND COOK TIME 35 MINUTES

½ cup (140g) Greek-style yoghurt

75g blue cheese, crumbled

½ teaspoon wholegrain mustard

½ teaspoon pure floral honey

1 teaspoon grated lemon rind

2 teaspoons finely chopped chives

2 teaspoons finely chopped mint

2 tablespoons extra virgin olive oil

1kg brussels sprouts, trimmed, halved

1. Process yoghurt, cheese, mustard and honey until smooth. Transfer to a bowl; season to taste.

2. Combine grated rind and herbs in a small bowl; season.

3. Heat olive oil in a medium fryingpan over mediumhigh heat. Cook sprouts, in batches, for 2 minutes or until golden but still green. Drain on paper towel.

4. Place sprouts in a large bowl; sprinkle with herb mixture, then toss to combine. Serve sprouts drizzled with blue cheese yoghurt.