Brussel Sprout & Apple Salad

I came across this recipe ages ago, which evolved over the years, so resembles nothing like the original.   Many recipes seem to serve sprouts raw in salads, whereas my favourite way of roasting them adds a caramelised sweet flavour, complimenting the sharpness of the tahini dressing.

500 g brussel sprouts

1 apple 

1 tbsp rapeseed oil

Salt and pepper

1 tbsp tahini

1 tbsp lemon juice

Maple syrup

Smoked paprika

Chilli powder

Toasted seeds optional

Serves 2-4 depending on your appetite

Pre-heat the oven to 180°.   Wash and prepare the brussel sprouts, then cut in half and place in a roasting tin.   Slice the apple into thin wedges and place in a bowl.  

Drizzle the brussel sprouts with half the oil, salt and pepper, a good sprinkle of smoked paprika and cook until golden brown and cooked through.

Mix the tahini, lemon juice, a dribble of maple syrup, remaining oil, salt and pepper in a bowl, add chilli powder to suit your taste and enough water to make a thick cream.

Add the brussel sprouts to the bowl with the apple and thoroughly mix in the tahini dressing.

Serve as it is or you can add some texture, by sprinkling toasted nuts and seeds of choice over the top.