roasted sprouts with mount zero egyptian dukkah & lemon pressed olive oil
- Author
- Josephine Prendergast
- Servings
- 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.