Charred Brussels

Name: Charred Brussels
Total time: 25 min
Yield: 4
Cuisine: mediterranean
Ingredients: 500 g Brussels sprouts; 50 g Parmesan cheese plus extra to serve; 250 g Greek yoghurt; ½ a lemon; 2 thick slices of sourdough bread

Creamy dressing, croutons & shaved Parmesan

Vegetarianv

“A really fun and delicious dish to make. I’m using Brussels sprouts, but you can use the same charring principle for any Mediterranean brassicas, like sprouting broccoli, kale, cauliflower and romanesco. ”

Serves 4

Cooks In25 minutes

DifficultyNot too tricky

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Nutrition per serving

Calories 298 15%
Fat 9.4g 13%
Saturates 5.1g 26%
Sugars 6.4g 7%
Salt 0.8g 13%
Protein 19g 38%
Carbs 36.5g 14%
Fibre 4.7g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

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500 g Brussels sprouts
50 g Parmesan cheese , plus extra to serve
250 g Greek yoghurt
½ a lemon
2 thick slices of sourdough bread

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5 Ingredients Mediterranean

By Jamie Oliver

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Method

Trim and halve the Brussels, char in a large non-stick frying pan on a medium heat for 15 minutes, or until gnarly on the outside and steamy and tender on the inside, then tip on to a board. Meanwhile, finely grate most of the Parmesan and fold it through the yoghurt with the lemon juice. Season to taste with sea salt and black pepper, then spoon on to a serving platter.

Place the pan on a medium-high heat. Slice the bread into 1cm cubes and toast with a drizzle of olive oil for 4 minutes, or until golden, finely grating over the remaining Parmesan for the last few seconds, tossing occasionally. Arrange the croutons and Brussels on top of the yoghurt, and finish with extra shavings of Parmesan and a drizzle of extra virgin olive oil, tossing together just before serving.