Charred Brussels Sprouts with Mandarin Dressing

Ingredients

500 g Brussels sprouts, trimmed, halved
1/4 cup (60mL) extra virgin olive oil
1 leek, thinly sliced
3 garlic cloves, crushed
1 cup (280 g) Greek-style yoghurt

Mandarin dressing:

1/2 tsp crushed pepperberry
2 Tbs macadamias, toasted, chopped
1 Tbs capers, drained
1 low-seed mandarin such as Imperial or Afourer, peeled, segmented
1/4 cup (60mL) extra virgin olive oil
1/4 cup (60mL) white wine vinegar
1 Tbs coarsely chopped tarragon

Method

To make the mandarin dressing, use a mortar and pestle to pound pepperberry or pepper and macadamia until coarsely crushed. Add the capers and mandarin and pound until crushed. (Alternatively, process in a food processor until crushed.) Add the oil, vinegar and tarragon and stir to combine. Season.

Cook the Brussels sprout in a large saucepan of boiling water for 2 minutes or until bright green. Drain well. Place in a large bowl of iced water. Drain well.

Heat half the oil in a large frying pan over high heat. Add Brussels sprouts, cut-side down, and cook for 2 minutes or until golden. Season. Transfer to a plate.

Reduce heat to medium. Add the remaining oil and leek to pan and cook for 3-4 minutes or until golden. Add garlic and cook for 2 minutes or until aromatic.

Spread yoghurt over the base of a platter. Top with Brussels sprout and the leek mixture. Drizzle with the mandarin dressing to serve.

Credits: Coles

Photo Credits: Coles