Ingrédients
- 1 pouch of Merchant Gourmet Whole Chestnuts
- 300g Brussels sprout
- Sea salt
- Rapeseed oil
- 200ml greek yoghurt
- 2 tbsp tahini
- Toasted flaked almonds
- Chopped chives
- Chilli salt
Méthode
- Preheat the oven to 180C degrees.
- Start by halving the Brussels sprouts. Place on a baking tray with a drizzle of rapeseed oil and pinch of salt and mix it all together. Cook for 30 minutes or till crispy and golden brown.
- Whilst the sprouts cook, roughly chop the chestnuts.
- Place the yoghurt, tahini and pinch of salt in a bowl and mix together, loosening with water if needed. Spread out over your chosen serving plate.
- Place the cooked sprouts and chopped chestnuts in a bowl and mix together before placing on top of your tahini yoghurt bed.
- Garnish with flaked almonds, chopped chives and chilli salt and it's ready to serve.
