Brussel sprouts, peas and haloumi with tahini dressing

Brussels sprouts are having a renaissance thanks to restaurants focusing on seasonality. The key is all in the cooking. Don’t boil them too hard, just enough to keep them vibrant and green and a little crisp. I like to shred them like cabbage and fry with a little butter or use them in a simple salad such as this one.

Dressing

2 Tbsp	Tahini (Main)
½ cup	Lemon juice
2 tsp	Runny honey

Salad

1 Tbsp	Olive oil
3 cloves	Garlic, sliced
200 g	Brussels sprouts, halved (Main)
1 cup	Peas (Main)
200 g	Halloumi (Main)
1 handful	Lemon wedges, to serve

Directions

1. For the dressing in a jar combine the tahini, lemon juice and honey shaking well.
2. Heat the oil in frying pan. Add the garlic cooking for 2 minutes. Then add the brussels sprouts cooking until cooked through and lightly browned. Toss through the peas. Remove from the pan.
3. In the same pan, fry the haloumi on a light heat for 30 seconds each side.
4. Serve the vegetables topped with the haloumi and a drizzle of dressing.

See more of Angela's winter greens recipes

• Spinach, lemon and ricotta tart
• Silverbeet bowls