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Roasted spiced brussels sprout and chickpea bowl with fennel salad

Name: Roasted spiced brussels sprout and chickpea bowl with fennel salad recipe
Yield: 4
Ingredients: 1 garlic clove, finely chopped; 2 tsp ground coriander; 2 tsp ground cumin; About 100ml extra virgin olive oil; 500g brussels sprouts, trimmed, halved; 250g cooked chickpeas, drained; 250g Greek yoghurt; Handful of mint leaves; 2 fennel bulbs (about 1kg), trimmed, fronds reserved; 1 small green chilli, such as serrano or jalapeno (optional), finely sliced; 1 tbs toasted sesame seeds; Juice of 1/2 lemon; 2-3 tbs extra virgin olive oil

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by Hetty Lui McKinnon

Hetty Lui McKinnon, Chef

Feb 15, 2020

Brussels sprouts are the hero of this hearty and nutritious bowl. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

1 garlic clove, finely chopped
2 tsp ground coriander
2 tsp ground cumin
About 100ml extra virgin olive oil
500g brussels sprouts, trimmed, halved
250g cooked chickpeas, drained
250g Greek yoghurt
Handful of mint leaves

Fennel salad

2 fennel bulbs (about 1kg), trimmed, fronds reserved
1 small green chilli, such as serrano or jalapeno (optional), finely sliced
1 tbs toasted sesame seeds
Juice of 1/2 lemon
2-3 tbs extra virgin olive oil

Method

1.

Preheat the oven to 220°C.
2.

Mix the garlic, ground coriander, ground cumin and about 3 tbs of olive oil in a large bowl. Add the brussels sprouts and chickpeas, season with sea salt and black pepper and toss to coat.
3.

Spread the brussels sprout mixture out on a baking tray and bake for 30-35 minutes, tossing halfway through. If the mixture is dry, drizzle with a bit more oil. It is ready when the chickpeas are golden and the sprouts are tender.
4.

For the fennel salad, finely slice the fennel using a mandoline, food processor or sharp knife. Toss with most of the reserved fronds and chilli (if using), sesame seeds, lemon juice and olive oil. Season with sea salt.
5.

To serve, spread the yoghurt in a serving bowl or on a plate. Top with the roasted chickpeas and brussels sprouts, with the fennel salad alongside. Drizzle with oil, scatter over the mint leaves and the remaining fennel fronds, and season everything with a hit of salt and pepper.