This dish puts Brussels sprouts in the limelight. Delicious on it’s own, but if you want something more substantial, serve with grains or crusty bread to make it more of a main event.

Brussels sprouts with whipped harissa feta fennel and pomegranate seeds
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The whipped harissa feta

To make the base of this dish, blend

  • 1 block of feta,
  • extra thick Greek yoghurt (180g or 4 heaped tbsp),
  • the zest of one lemon and
  • 2 tsp of harissa paste
Feta cheese, yoghurt, lemon zest and harissa in a mini blender

The Brussels sprouts

Famously named after the the Belgium capital, these little brassicas grow in winter between 7 – 24 degrees C (or 44 – 75 degrees F) and are typically harvested 90 – 180 days after seeded. There are many different cultivars of Brussels sprouts and the supermarkets tend to favour the sweeter varieties. However, buy these at your local market – you are likely to get the traditional bitter varieties. Use what ever you can get your hands on in this dish. If you char them slightly in a medium to hot sauté pan, this will bring out more of a nutty sweet flavour. Don’t forget to stir in the fennel seeds just before the end so they also get nice and toasted.

A bowl full of Brussels sprouts halved.
Brussels sprout cooking in a sauté pan
Brussels sprouts cooking in a sauté pan, some of which are charred and caramelised

Assemble the dish

Just swirl the whipped harissa feta around the plate with the back of a spoon. Top with the caramelised Brussels sprouts and pomegranate seeds and serve with crusty bread or grains.

Brussels sprouts with whipped harissa feta fennel and pomegranate seeds

Caramelised Brussels sprouts with whipped harissa feta, fennel and pomegranate seeds

This dish puts Brussels sprouts in the limelight. Delicious on it's own, but if you want something more substantial, serve with grains or crusty bread to make it a main event.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Calories 1259 kcal

Equipment

  • 1 Blender
  • 1 saute pan

Ingredients
 
 

  • 2 tbsp olive oil
  • 500 g Brussels sprouts halved
  • 3 tsp fennel seeds
  • 200 g feta
  • 180 g thick Greek yoghurt
  • 1 lemon zest
  • 2 tsp harissa paste or more if you like things hot
  • 1 pomegranate seeded

Instructions
 

  • Firstly mix the whipped feta by blending feta, yoghurt, lemon zest and harissa until smooth
    200 g feta, 180 g thick Greek yoghurt, 1 lemon zest, 2 tsp harissa paste
  • Heat the olive oil in a sauté pan over a medium heat and add the Brussels sprouts cut side down. Cook for 8 – 10 minutes until the sprouts are beginning to turn dark brown showing caramelisation. For the final few minutes add the fennel seeds to get them nice an toasted. Mix well
    500 g Brussels sprouts, 3 tsp fennel seeds, 2 tbsp olive oil
  • Add 2 – 3 tablespoons of the whipped harissa feta onto a plate and flatten it with the back the back of the spoon. Top with the fennel coated Brussels sprouts and pomegranate seeds and serve with crusty bread or grains.
    1 pomegranate

Nutrition

Calories: 1259kcalCarbohydrates: 111gProtein: 51gFat: 77gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gCholesterol: 178mgSodium: 2554mgPotassium: 2883mgFiber: 34gSugar: 51gVitamin A: 4693IUVitamin C: 464mgCalcium: 1306mgIron: 11mg
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