Brussel Sprout Salad

Brussel Sprout, Chorizo and Chickpea Salad

Brussel Sprout Salad

I don’t say this often or lightly but I hate brussel sprouts. I always have. Brussel sprouts and squash are the only things I don’t like. In saying that, I’ll still eat them, but I don’t enjoy them. Huh! I showed them!

After discussing brussel sprouts with my husband, I said I didn’t like them, he stopped in his tracks, starred at me and exclaimed that was the first time he has ever heard me say that I didn’t like something. He was shocked at how I could hate something that he had such found memories of eating, coated in butter, cheese or white sauce. I explained that in my family they were served au natural and complimented by their cabbage-like flavours any child it set to love. If something is covered in butter, cheese or white sauce – chances are I am going to enjoy it.

I decided to give brussel sprout another crack. I sat down, pen in hand and created my ‘perfect’ brussel sprout dish – spicy chorizo, sharp parmesan, zesty lemon and nutty chickpeas. drool.  I then decided to invite over some brussel sprout loving friends so they could provide an honest opinion on the dish. I wanted to know if it was good, even if I didn’t like it.

I set out with my shopping list and stumbled upon a delightful discovery in my local Woolworths,  Springbrook Valley Organic Chorizo. Made in NSW, with premium pork, no nasties, no preservatives and 100% delicious! You MUST try it. Once home, I got cracking and whipped up my flavour-loaded brussel sprout ‘salad’… and you know what? I loved it!

Ingredients

  • 750g of McCain Brussel Sprouts
  • 2 Springbrook Valley organic chorizo – sliced into rounds – trust me, you will taste the difference!
  • 1 tin of chickpeas – drained and rinsed
  • 200g of rocket
  • 3 tbs of olive oil
  • 1 lemon
  • 1 tbs of apple cider vinegar
  • 1 tsp of Dijon mustard
  • 1 tsp of honey
  • 1 tsp of crushed garlic
  • Salt and pepper to season
  • Shaved parmesan to serve

Method

  1. Heat 1 tbs of oil in a large pan over a medium heat. Add chorizo and fry, turning for 1 minute or until brown. Add McCain Brussel Sprouts and chickpeas, cover and cook for 5 minutes, stirring occasionally.
  2. Meanwhile, using a vegetable peeler, peel the rind from the lemon, finely slice and reserve. Juice the lemon and reserve. Add the remaining olive oil, mustard, lemon rind, lemon juice, garlic and honey to a small bowl and mix to combine.
  3. Remove brussel sprout mix from heat, season with salt and pepper to taste, toss with fresh rocket leaves and dressing. Place salad in a large serving platter and top with grated parmesan cheese.

Enjoy!

15 Minute Monday – White Bean and Chickpea Mash

White Bean and Chickpea Mash

White bean and chickpea ‘mash’ is the perfect accompaniment to steak and veggies or as a side for Christmas roasts. This garlicky, lemony, ultra-fabulous, utterly addictive bean mash is a wonderful substitute for those looking to kick potatoes.

Ingredients

  • 1 can of white beans – drained
  • 1 can of chickpeas – drained
  • 1 tsp of dried rosemary
  • 1 tbs of crushed garlic
  • 1/4 cup of olive oil
  • 1/4 cup of lite thickened cream
  • Juice of half a lemon
  • Salt and pepper to taste

Method

  1. Heat olive oil in a small pot over a medium heat. Add garlic and rosemary and cook, stirring until fragrant.
  2. Add white beans, chickpeas and lemon juice to the pan and allow to cook, stirring for 3-5 minutes or until warmed through.
  3. Add cream to the beans and use a potato masher or fork to roughly mash/squish the beans.
  4. Season with salt and pepper and serve!

Enjoy xx

Hummus

Yesterday afternoon I stumbled upon Ben sitting on the couch snacking on a packet on plain crackers, as tasty as this seemed I thought I would make him a much requested snack of hummus to accompany his crackers. In under five minutes he was happily making his way through what is easily the best hummus I have ever made – and I make hummus a lot!

Ingredients

  • 1 tin of chickpeas – drained
  • 1 tin of white beans – drained
  • 3-4 good tbs of tahini
  • 1/4 cup of olive oil
  • The juice of 1 lemon
  • 2 cloves of garlic
  • 2-3 tsp of cumin
  • 4 tsp of sweet paprika
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of salt
  • Water approx. 100ml – the amount will vary dependent on the weather and the moisture in the beans
  • Crackers, lavash or pita bread to serve + extra paprika to sprinkle over the top. Some people top with additional olive oil but I have opted to skip this.

Method

  1. Add all ingredients to the blender and blend until smooth. Add the water in a steady stream to ease blending and help to make the mixture smooth.
  2. Stop the blender, scrape any mixture down that may be stuck on the sides and blend.
  3. Transfer to bow, sprinkle with paprika and serve!

Note: hummus is also a really tasty additional to wraps or can be taken to work/school with veggie sticks for a healthy snack.

Enjoy!