ROASTED BRUSSEL SPROUTS, HUMMUS, PICKLED ONION & FETA SALAD

SERVES: 4

TOTAL FIBRE: 24gm
FIBRE PER SERVE: 6gm

PREP TIME: 10min
COOK TIME: 30-40min

PLANT BASED INGREDIENTS: 6
INGREDIENTS
- 20 Brussel Sprouts
- Hummus (3 Tbsp)
- Greek Yoghurt (1 TBSP)
- Any Nuts &/or seeds (1 Handful)
- 1 Red Onion
- Crumbled Persian Feta (2 Tbsp)
- Soft Herbs (Parsley, Basil, Chives, rocket etc.)
- EVOO (Generous Drizzle)
- Lemon
- Salt & Pepper
WHAT TO PREP
Cut the bottoms off the brussels sprouts & halve them. Chuck them in a baking dish, drizzle with EVOO, salt & pepper.
HOW TO PUT TOGETHER / COOKING
Bake in a fan forced oven at 180 degrees C for 30 mins or until golden brown.
Finely slice the red onion, place it in a small jar with a tight fitting lid, add 1 part vinegar, 3 parts water until the jar is full, add 2 teaspoons of salt, add some black peppercorns & refrigerate.
Keeps for weeks. Scatter on any salads you like. Add to toasties..anything goes.
Mix the yogurt & hummus together. Spread onto a platter.
Chop up your nuts & set aside. Prepare the seeds or the pomegranate seeds & set aside.
Place all the roasted brussels sprouts on top of the hummus mixture. Put all the burny bits & left over EVOO from the pan too.
Scatter over, nuts, seeds, dollops of persian feta & scatter on some of the red onion.
Finely chop up some herbs & scatter over. Drizzle over some more EVOO, sprinkle with salt & freshly ground black pepper & a squeeze of lemon juice.
Serve warm or chill for a while.
