Charred sprouts with chilli + clementine dressing
Sprouts do very well when blackened, and served with this charred chilli dressing. Serve them with winter leaves for a vibrant side, or add feta and it would make a delicious wintery lunch.
SERVES 6 AS A SIDE
For the dressing
2 red chillies
75ml olive oil
2 clementines, zest and juice
1 lime, zest and juice
1 garlic clove, grated
2 teaspoons maple syrup
1 teaspoon sea salt
black pepper, to taste
For the salad
500g sprouts, trimmed and rough outer leaves discarded
1 tablespoon olive oil
Head of Radicchio, chicory leaves or any other salad leaves, washed
1 clementine, halved
Start by charring the chillis in a large dry pan on a high heat for 5-6 minutes until blackened, you’ll need to turn them halfway to make sure they are blistered all over. Add the halved clementine to the pan cut side down and leave to blacken for 2-3 minutes. Remove from the heat and leave to cool.
Whilst the chillis are cooling, combine all the other dressing ingredients together in a bowl and whisk. Slice the chillis, discard the seeds but keep the skins and dice very finely, add to the dressing. Taste and add more seasoning if needed. You may also want to add a little more maple syrup if you would like it sweeter.
Bring a large pan of water to the boil and add the sprouts for 3-4 minutes depending on size, they should still feel firm, drain and cool. Slice the sprouts in half. Warm the chilli pan up to a high heat and add the sprouts. Cook for 10 minutes stirring occasionally, you want the sprouts to catch and start to blacken. Add the oil, a pinch of salt and stir to coat the sprouts, cook for a further 5 minutes. Add the sprouts, salad leaves and dressing to a large platter or bowl and mix.
Serve the clementine with the salad to be squeezed over as it’s served.
IMAGE: Elly Kemp