BRUSSELS SPROUTS WITH ALMONDS AND SKORDALIA

                                               INGREDIENTS

• 1/3 cup (55g) almonds, roughly chopped
• 1/3 cup (55g) sunflower seeds
• 1/4 cup (60ml) red wine vinegar
• 2 small red chillies, seeds removed, finely chopped
• 1 bunch mint, leaves picked
• 500g Brussels sprouts, halved
• 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle

Skordalia

• 300g sourdough, roughly torn
• 2 garlic cloves
• Juice of 1/2 a lemon
• 1 preserved lemon quarter, flesh and white pith discarded, finely chopped
• 1/3 cup (80ml) extra virgin olive oil

•                                               METHOD

  • 1
    For the skordalia, place the sourdough in a heatproof bowl and pour over enough boiling water to just cover. Set aside for 10 minutes to soften. Strain well, then place in a food processor with remaining ingredients. Whiz until smooth, then set aside for 1 hour to thicken.
  • 2
    Preheat the oven to 180°C.
  • 3
    Place the almonds and sunflower seeds on a baking tray and toast in the oven, stirring halfway, for 6 minutes or until golden. Set aside to cool, then place in a bowl with vinegar, chilli and half the mint.
  • 4
    Place Brussels sprouts in heatproof bowl and cover with boiling water. Set aside for 2 minutes to soften slightly, then strain.
  • 5
    Heat half the oil in a large frypan over medium heat. Add half the sprouts and cook, tossing, for 4-5 minutes or until golden. Transfer to the bowl with almond mixture and toss to coat. Repeat with remaining Brussels sprouts and oil.
  • 6
    Arrange sprouts on skordalia with remaining mint. Drizzle with oil to serve
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