Method

• 1.
  For the skordalia, place the sourdough in a heatproof bowl and pour over enough boiling water to just cover. Set aside for 10 minutes to soften. Strain well, then place in a food processor with remaining ingredients. Whiz until smooth, then set aside for 1 hour to thicken.
• 2.
  Preheat the oven to 180°C.
• 3.
  Place the almonds and sunflower seeds on a baking tray and toast in the oven, stirring halfway, for 6 minutes or until golden. Set aside to cool, then place in a bowl with vinegar, chilli and half the mint.
• 4.
  Place Brussels sprouts in heatproof bowl and cover with boiling water. Set aside for 2 minutes to soften slightly, then strain.
• 5.
  Heat half the oil in a large frypan over medium heat. Add half the sprouts and cook, tossing, for 4-5 minutes or until golden. Transfer to the bowl with almond mixture and toss to coat. Repeat with remaining Brussels sprouts and oil.
• 6.
  Arrange sprouts on skordalia with remaining mint. Drizzle with oil to serve.