Charred brussels salad with chilli & crispy onions
Serves 4 as part of a spread
Easy
Prep:
Cook:
Try sprouts a different way in this zingy salad with crispy chillies and onions. It's full of different textures and would go very well with chicken kebabs
Skip to ingredients
Units:
- 500g brussels sprouts½ thinly sliced, ½ cut in half
- 180ml vegetable oil
- 40g cornflour
- ¼ tsp ground turmeric
- 1 large red chillisliced
- 2 red onionssliced
- 2 limeszested and juiced (you’ll need 60ml juice)
- 3 tbsp fish sauce
- 1 tsp light brown soft sugar
- 20g corianderroughly chopped
- 15g basil leavespicked and torn
Nutrition: Per serving
- kcal257
- fat14g
- saturates1g
- carbs21g
- sugars9g
- fibre8g
- protein6g
- salt3.04g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the halved sprouts on a large tray and drizzle over 1 tbsp of the oil. Season and roast for 30 mins until softened and golden. Leave to cool slightly.
step 2
When the sprouts have 15 mins left in the oven, heat the remaining oil in a small saucepan over medium heat. Put the cornflour, turmeric and a pinch of salt in a medium bowl. Whisk in 35-40ml water until you have a thin, batter-like consistency. Toss the sliced chilli and onions through the batter to coat, then fry in the hot oil for 2-3 mins on each side until lightly golden (you’ll need to do this in batches). Don’t worry if they clump together, but the chillies will fry more quickly, so remove them earlier. Drain on kitchen paper, then season with a little salt.
step 3
To finish, pour the lime juice and zest into a large bowl. Stir through the fish sauce and light soft brown sugar and a few twists of black pepper. Stir through the raw and roasted brussels, herbs and half the crispy onions, breaking them up a little if you need to.
