SHREDDED SPROUT, CRISPY CHICKPEA & CHARRED LEMON SALAD
Roasted shredded sprouts, salt & pepper chickpeas, crispy breadcrumbs, and a magical charred lemon dressing. It's a beautiful plate of food.
- 650 g Brussels sprouts trimmed & thinly sliced
- olive oil
- 400 g can chickpeas drained & rinsed
- 25 g panko breadcrumbs
- 15 g pine nuts
- salt & freshly ground black pepper
- extra-virgin olive oil
- 1 unwaxed lemon sliced
- 1 tbsp maple syrup
- 1 garlic clove minced
- 1 tsp wholegrain mustard
Preheat the oven to 200°c (fan assisted)/425°f/gas 7.
Combine the sliced Brussels sprouts, a good glug of olive oil and a nice pinch of salt in a mixing bowl. Use your hands to give everything a mix, then pour out onto a baking tray and roast for 20-25 minutes, stirring halfway through, until the sprouts are beginning to turn golden and crispy.
Meanwhile, roughly dry the chickpeas with a tea towel. Combine with a glug of olive oil, a good pinch of salt and 1/2 tsp freshly ground black pepper in a mixing bowl. Give everything a good stir and pour out onto another baking tray. Roast alongside the Brussels sprouts for 20-25 minutes, or until golden brown and crunchy.
To make the dressing, heat a large frying pan over a medium heat and add a good glug of extra-virgin olive oil. Once hot, add the lemon slices and cook for 2-3 minutes each side, until amber in colour and beginning to caramelise. Transfer to a chopping board and chop into a fine paste, then combine with maple syrup, garlic, mustard, 4 tbsp extra-virgin olive oil, 1 tbsp water, and a good pinch of salt and black pepper in a small bowl. Give everything a whisk, then taste and adjust the seasoning, if needed.
Finally, combine the panko breadcrumbs and pine nuts in a dry frying pan over a low-medium heat. Fry for 2-3 minutes, stirring frequently, until golden and toasted (watch the pan carefully here as they can turn quite quickly!).
Toss the roasted sprouts and half of the roasted chickpeas with a generous spoonful of the dressing. Serve between bowls and finish sprinkled with the remaining chickpeas and toasted breadcrumb mixture.
If you love this Shredded Sprout & Charred Lemon Salad, here’s another warming salad recipe: My Favourite Winter Salad.