Prep time: 10 -15 minutes
Cook time: 15 minutes
You will need:
600g Brussels sprouts
100ml extra virgin olive oil
ground black pepper
300g Yumis hommus
3Tbsp Spiral spicy pepita seeds
2Tbsp sunflower seeds, toasted
2Tbsp mixed sprouts
An extra drizzle of Spiral maple syrup
60ml Spiral maple syrup, plus extra to finish
30ml Spiral apple cider vinegar
70g Spiral extra virgin olive oil
½ bunch parsley, super finely sliced
2tsp cumin seeds, toasted
Freshly ground black pepper
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.