Middle Eastern-style brussels sprout salad
- December 2014
- Serves 4 as a side dish
- Hands-on time 25 min
Try something different with this brussels sprout recipe; served cold as a salad with Middle Eastern spices and herbs.
Or, for lots more recipes, take a look at our brussels sprout collection.
- Vegetarian recipes
- 15g (3.5g saturated)
- 5g (4g sugars)
- 300g brussels sprouts, halved
- Extra-virgin olive oil to drizzle
- 125g full-fat Greek yogurt
- Zest and juice ½ lemon
- 1-2 small garlic cloves, crushed
- ½ tsp dijon mustard
- Handful chopped fresh dill, plus extra sprigs to garnish
- 2 tbsp pine nuts, toasted lightly in a frying pan with a little oil
- Baharat to sprinkle (see Know-how)
- Bring a medium saucepan of water to the boil, then add the sprouts and cook for 4-5 minutes – they should still be vibrant green and have some crunch. Drain, rinse under cold running water, then dry briefly with sheets of kitchen paper and transfer to a serving dish. Season lightly with salt and pepper and toss with a good drizzle of extra-virgin olive oil.
- In a mixing bowl, stir together the yogurt, lemon zest and juice, garlic, mustard and chopped dill. Season to taste, then toss through the sprouts. Sprinkle over the pine nuts, the baharat and extra dill sprigs to serve.
Baharat is a peppery and aromatic Middle Eastern spice mix, available in larger supermarkets and specialist stores (we like Bart, from Waitrose and Tesco, and online at Ocado). If you can’t find any, you can use ras el hanout, za’atar or a little paprika.
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