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Dinner with Rukmini
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Barbecued Sprouts with Chilli, Lemon and Almonds
Introduction from Rukmini Iyer
Sprouts on a barbecue? They remind me very much of chestnuts, and to my mind only benefit from a quick blast on the coals. Dressed with punchy chilli and lemon, these are exceptionally moreish.
Ingredients
Essential kit
You will need: a barbecue.
Method
Mix the halved and whole sprouts with the olive oil and sea salt flakes in a large bowl.
Stir the chilli, lemon zest and juice, olive oil and sea salt together, taste and adjust the salt and lemon as needed, and set aside.
Once your barbecue is medium hot, cook the sprouts for 5–6 minutes on each side, until charred and just cooked through.
Dress the cooked sprouts with the lemon and chilli dressing, and serve sprinkled with the flaked almonds and flat-leaf parsley.
Preview
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From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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