Brussel sprouts, peas and haloumi with tahini dressing
( SERVES 4 )
Brussels sprouts are having a renaissance thanks to restaurants focusing on seasonality. The key is all in the cooking. Don’t boil them too hard, just enough to keep them vibrant and green and a little crisp. I like to shred them like cabbage and fry with a little butter or use them in a simple salad such as this one.
- For the dressing in a jar combine the tahini, lemon juice and honey shaking well.
- Heat the oil in frying pan. Add the garlic cooking for 2 minutes. Then add the brussels sprouts cooking until cooked through and lightly browned. Toss through the peas. Remove from the pan.
- In the same pan, fry the haloumi on a light heat for 30 seconds each side.
- Serve the vegetables topped with the haloumi and a drizzle of dressing.
See more of Angela's winter greens recipes