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.

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

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.



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.

Caramelised Brussels sprouts with whipped harissa feta, fennel and pomegranate seeds
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 smooth200 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 well500 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