roasted sprouts with mount zero egyptian dukkah & lemon pressed olive oil
Josephine Prendergast
4
Ingredients
400g Brussels Sprouts
½ cup Greek yogurt
2 tbsp tahini
Juice of 1 lemon
Clove of 1 garlic clove, grated with a microplane
Drizzle of maple syrup
Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
Fresh mint leaves, torn
Sprinkle of Mount Zero Egyptian Dukkah
Pinch of Aleppo pepper
Drizzle of Mount Zero Lemon Pressed Extra Virgin Olive Oil
Directions
Season sprouts with salt and pepper and Mount Zero olive oil and roast until well cooked and browned. Cool ever so slightly and then arrange on a plate.
Mix all dressing ingredients together and check for seasoning
Garnish with fresh mint leaves, lots of Dukkah, Aleppo pepper and drizzle with Mount Zero Lemon Pressed EVOO.