Prep time: 10 -15 minutes

Cook time: 15 minutes

Serves: 4-6

You will need:

• 600g Brussels sprouts 

• 100ml extra virgin olive oil

• salt flakes

• ground black pepper

• 40ml water

• 300g Yumis hommus

• 3Tbsp Spiral spicy pepita seeds 

• 2Tbsp sunflower seeds, toasted

• 2Tbsp mixed sprouts

• An extra drizzle of Spiral maple syrup

 Dressing

• 60ml Spiral maple syrup, plus extra to finish

• 30ml Spiral apple cider vinegar 

• 70g Spiral extra virgin olive oil

• salt 

• pepper

• ½ bunch parsley, super finely sliced 

Cumin salt

• 2tsp cumin seeds, toasted

• 1Tbsp salt

• Freshly ground black pepper

Method

Preheat the barbecue or oven on medium / high

Preheat the roasting tray in the barbecue/oven

Step 1: Using 400g of brussel sprouts, slice some of the bigger ones in half and leave the small ones whole. Lay in a roasting tray, toss in 80ml of Cobram extra virgin olive oil, salt pepper and 40ml water. Reduce heat to medium and barbecue for 20 minutes approx. They should still be a little firm and browned Remove from the heat.

Step 2: Finely shave 200g Brussels sprouts using a mandolin or very sharp knife, toss with the parsley and set aside.

Step 3: Make a dressing in a medium sized bowl. Combine 60ml Spiral maple syrup, 30ml Spiralapple cider vinegar and 60ml Spiral extra virgin oil together. Season with salt and pepper to taste and gently toss the shaved raw sprouts and parsley in the dressing and set aside. 

Step 4: Make the cumin salt by grinding the cumin and salt in a mortar and pestle.

Steph 5: Gently combine the roasted and raw Brussel sprouts.

Step 6: Spoon 300g Yumis hommus on the serving plate and arrange Brussels sprouts on top and scatter over 2tsp cumin salt. 

Step 7: Sprinkle over spicy pepitas, toasted sunflower seeds and sprouts if using

Step 8: Finish with an extra drizzle of Spiral maple syrup.