TRY THIS: BAKED BRUSSELS SPROUTS SALAD

IT’s only a few weeks until the Brussels sprouts season ends, so get the most of these prebiotic delights (aka fertiliser for your gut microbes) with this moreish, fibre-packed dish.

SERVES 2

◼ 500g Brussels sprouts, sliced thinly

◼½ head broccoli, diced (incl. stems)

◼ 3 tbsp olive oil

◼ 1 tbsp sumac, paprika or spice mix of your choice

◼ Salt and pepper

◼ 1 can chickpeas, rinsed and drained

◼ 3 tbsp ground flaxseed

◼ 1 tsp garlic powder

FOR THE DRESSING:

◼ 1 bunch fresh coriander

◼ Juice of 1 lime

◼ ¼ cup extra-virgin olive oil

◼ ½ tsp salt

◼ 2 tbsp tahini or Greek yoghurt

PREHEAT oven to 200c/gas mark 6. On a large baking tray, combine the chopped sprouts and broccoli with 2tbsp of the olive oil. Season with your chosen spice mix, salt and pepper. Pulse the chickpeas in a food processor until they resemble large crumbs. Combine with the flaxseed on a separate baking tray and drizzle with remaining olive oil and add garlic powder. Roast both trays for 25 minutes, or until crispy. For the dressing, combine all ingredients in a food processor and blend until smooth. Add cold water until you have the preferred consistency. Combine all ingredients with the dressing and serve warm.