CRISPY BRUSSELS SPROUTS WITH TAHINI, MAPLE, CHILLI, ZA’ATAR AND MINT
SERVES 4
60ml olive oil500g small brussels sprouts, cut in half Sea salt flakes1 cup (375g) crispy roast chickpeas, (see below)½ long red chilli, deseeded and finely chopped2 tbsp maple syrup1 lemon, juiced1 cup (280g) garlicky whipped tahini, (see below) Handful mint leaves2 tbsp za’atar
CRISPY ROAST CHICKPEAS
Rinse and drain a 400g can of chickpeas and thoroughly dry them, uncovered, on paper towels in the fridge overnight. Heat oven to 210°C. Toss dried chickpeas with 1 tablespoon olive oil, half a teaspoon each of ground cumin and sweet smoked paprika, some salt flakes and pepper. Scatter on a lined baking tray and roast for 25–30 minutes, until crisp. Set aside to cool.
GARLICKY WHIPPED TAHINI
In a bowl, combine…
