SUMMER HARVEST
Brussels sprouts These love ’em or hate ’em veg are associated with Christmas, but they’re also great in summer salads. British sprouts will be in store in August. Sprouts have an earthy, nutty flavour. Smaller ones tend to be sweeter. They cook quickly, so keep an eye on them, as they can become mushy and bitter if overcooked. They’re ready when easily pierced with a knife. Try marinating halved sprouts, sliced red onion and halloumi in harissa, lemon juice, shredded mint and olive oil. Thread onto skewers and barbecue until charred and cooked through.
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S H RE D D E D S P RO U T A N D CHICKPEA SALAD WITH M A P L E -TA H I N I D RE S S I N G
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EDIT Serves 4 PAGE 7 Takes 20 mins Cost per serve £1.62 2 of your 5 a day; high in vitamin C; source of folate 1 x 210g pack fine beans and Tenderstem broccoli 350g Brussels sprouts, shredded ½ tbsp olive oil 400g tin chickpeas, rinsed 50g pumpkin seeds 1 tsp cumin ¼ tsp crushed chillies For the dressing 75g tahini 1 lemon, juiced 1½ tbsp maple syrup
1 Blanch the beans and broccoli in boiling water for 3 mins, adding the sprouts for the last minute. Drain, run under cold water; drain again. 2 Heat the oil in a pan over a medium heat. Fry the chickpeas, pumpkin seeds, cumin and chilli for 2-3 mins, then remove from the heat; season. 3 Whisk the dressing ingredients with 2 tbsp hot water. Top the greens with the chickpea mix and the dressing. Each serving contains Energy
1385kJ 332kcal 17%
Fat
Saturates
22g 3g 31% 17%
Sugars
Salt
7g 8%
0.3g 6%
of the reference intake. See page 146. Carbohydrate 20g Protein 16g Fibre 2g
For more great Brussels sprouts recipes, visit tesco.com/realfood
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